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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

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MEAT CROQUETTES

2 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.

Other Recipes


Meat Croquettes

MADAME 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.









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