CROQUETTES OF FOWL AND MUSHROOMS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Prepare the mince as for Kromeskys.
  2. When cold, cut the mince into pieces about the size of a plover’s egg.
  3. Roll the pieces with a little bread-crumb into shapes such as corks, pears, or small cutlets.
  4. Dip the shaped mince in beaten eggs.
  5. Bread-crumb the mince a second time, rolling them smooth.
  6. If shaped like pears, stick a stalk of green parsley into each to imitate the pear's stalk.
  7. Just before serving, fry the croquettes in very hot hog's-lard until lightly coloured.
  8. Dish the croquettes on a napkin with fried parsley.
  9. Serve.
Original Text
CROQUETTES OF FOWL AND MUSHROOMS. THE mince for these is prepared in the same way as for Kromeskys, and when it has become cold, must be cut up in pieces about the size of a plover’s egg, and rolled with a little bread-crumb, either in the form of corks, pears, or very small cutlets; they must next be dipped in beaten eggs and bread-crumbed a second time; roll them smooth, and if they have been shaped like pears, a stalk of green parsley should be stuck into each to imitate the stalks of pears. Just before sending to table, fry the croquettes of a light colour in hog’s-lard made quite hot for the purpose, dish them up on a napkin with fried parsley, and serve.
Notes
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