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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
VEAL CROQUETTES(EntrÉes) - (The International Jewish Cook Book)
Veal is often mixed with chicken, or is used alone as a substitute for
chicken. Season in same manner and make the same combinations.
Veal Croquettes a la Reine.Dip enough macaroons in wine to line the pudding-dish; cover with
sweetened strawberries. Beat the yolks of 4 eggs with sugar and flavor
with vanilla; pour over the strawberries; put in the oven to bake.
Beat the whites to a stiff froth with some pulverized sugar; put on
top of the pudding and let brown. Serve cold.
VEAL CROQUETTESFrom MRS. FRANK H. DANIELL, of New Hampshire, Alternate Lady Manager.
Take the remains of a cold boiled tongue, remove all the hard parts,
cut the meat into small pieces and afterwards pound it to a smooth
paste. Season with cayenne, and beat with it one-fourth of its weight
in clarified butter. Press it into small jars, cover it one-fourth
inch deep with clarified butter, melted drippings or melted suet. A
smaller proportion of butter will be required if a little of the fat
of the tongue is used instead of the lean only, but the butter must
not be entirely dispensed with. It can be seasoned by the addition of
one teaspoonful of mixed mustard, one saltspoonful of white pepper, a
pinch of cayenne, and as much grated nutmeg as will cover a three-cent
piece to each pound of tongue. Potted tongue is excellent when pounded
with its weight in well dressed cold chicken, cold veal, or partridge.
The tongue must be pounded to a perfectly smooth paste.
VEAL CROQUETTESFrom MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
Mince cold roast or boiled veal; add one-fourth as much of minced
oysters scalded in their own liquor. Season with a dusting of red
pepper, salt, a flavor of onion (two fine cut rounds of onion is
sufficient), a tablespoonful of lemon juice. Stir this into a half
pint of drawn butter made thick with flour; mould the croquettes; roll
them in egg, then in cracker crumbs, salted and peppered; put them
where they will be cold; when chilled put them in a frying basket into
hot fat; two minutes will brown them.
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