Other Recipes from ENTRÉESBouillabaise
Sweetbreads With Mushrooms
Frogs A La Poulette
Calves' Head En Tortue
Chops A La Reine
Calves' Feet A La Marechale
Puree Of Chestnuts With Chops
Lamb Chops A La Nesselrode
Lamb Cutlets Duchesse
Lamb Cutlets A La Condi
Eggs With Tomatoes
To Make White Hard Soap
Chicken Croquettes, No. 1
Chicken Croquettes, No. 2
Croquettes Of Calf's Brains
Croquettes Of Fish
Sweet Potato Croquettes
MEAT CROQUETTES(EntrÉes) - (The International Jewish Cook Book)
Veal, mutton, lamb, beef and turkey croquettes may be prepared in the
same way as chicken croquettes.
MEAT AND BOILED HOMINY CROQUETTES
MEAT CROQUETTES2 cups finely chopped meat (beef or veal).
1 tablespoonful butter.
2 tablespoonfuls flour (or a little more flour).
2 tablespoonfuls chopped parsley.
1 scant cup of milk.
Put milk on to boil. Mix flour smooth with a little cold milk before
adding to boiling milk, add the butter and cook all together until a
creamy consistency, then add the chopped meat well seasoned with salt
and pepper and the chopped parsley. Mix well and let cool. Shape into
croquettes, dip in white of egg and bread crumbs. Let stand until
perfectly cold, then fry brown, in deep hot fat.
Chicken, beef, veal and mutton may be prepared in the same manner.
When dipping croquettes, 1 tablespoonful of water may be added to the
white of egg and 2 tablespoonfuls of water if the whole of the egg is
used. Use the whites of eggs for dipping croquettes if possible.
Croquettes may be made the day before wanted, and placed in a
refrigerator or cool place. Croquettes should be cold before frying.
Meat CroquettesMADAME J. T.
One tablespoon butter, one tablespoon flour, two tablespoon of stock,
one tablespoon milk. Let boil until it thickens, then add small
teaspoonful onion juice (grated), one teaspoon lemon juice, one small
teaspoon lemon rind, pepper and salt, one grate of nutmeg. When well
blended, add one beaten up egg, cupful of chopped meat (any kind.) Let
this mixture cool in a soup plate and roll into cork shaped croquettes
with finely grated bread crumbs and fry in lard hot. Serve on a napkin
with parsley and lemon rind.
Viewed 2364 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookGlacÉ For Candies
Chicken À La Italienne
CafÉ À La GlacÉ
Boned Smelts, SautÉd
SautÉd Cornmeal Mush
Gansleber PurÉe In Sulz
Eggs À La Mexicana
Fillet Of Sole À La Mouquin
Fillet De Sole À La Creole
Baked Bass À La Wellington
Duck À La Mode In Jelly
Baba À La Parisienne
Pudding À La Grande Belle
|Home Made Cookies.ca|