896. CROQUETTES OF VEAL

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
24.0 pieces
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (18)
  1. Cut about 1 lb. of roasted veal into very small dice, or mince it into very fine shreds.
  2. Add to this about half its quantity of mushrooms, truffles, or red tongue, cut up in the same manner.
  3. Reduce by boiling enough Allemande, Béchamel, Velouté or Suprême sauce for the entrée until it has become rather stiff.
  4. Stir in the mince.
  5. Season with a little pepper and grated nutmeg.
  6. Stir the whole well together.
  7. Spread the preparation on a dish about an inch thick.
  8. Smooth it over with the blade of a knife.
  9. Cover with butterred paper, and put it into the larder to cool.
  10. Divide into about two dozen pieces.
  11. Roll each piece in bread-crumbs in the form of a common-sized cork or a round ball, or in the shape of a pear.
  12. Dip in some beaten egg.
  13. Again roll in bread-crumbs.
  14. Place on an earthen dish until within twenty minutes of dinner time.
  15. Fry the croquettes in clean hog's-lard made quite hot for the purpose.
  16. When done, drain upon a napkin to absorb all the grease.
  17. Dish up with fried parsley, and serve immediately.
Note
  1. When croquettes are shaped in the form of pears, stick some parsley stalks of equal lengths in at the pointed ends, before they are fried, to imitate the stalk of a pear.
Original Text
896. CROQUETTES OF VEAL. CUT about 1 lb. of roasted veal into very small dice, or mince it into very fine shreds; add to this about half its quantity of mush- rooms, truffles, or red tongue, cut up in the same manner. Next reduce by boiling enough Allemande, Béchamel, Velouté or Suprême sauce for the entrée; and when it has become rather stiff, stir in the mince; season with a little pepper and grated nutmeg; stir the whole well together, and then spread the preparation on a dish about an inch thick; smooth it over with the blade of a knife, cover with butterred paper, and put it into the larder to cool. It must then be divided into about two dozen pieces, and each of these rolled in bread- crumbs in the form of a common-sized cork or a round ball, or in the shape of a pear, and after being dipped in some beaten egg, must again be rolled in bread-crumbs, and placed on an earthen dish till within twenty minutes of dinner time; the croquettes must now be fried in clean hog's-lard made quite hot for the purpose, and when done, drained upon a napkin to absorb all the grease, then dished up with fried parsley, and served immediately. Note.—When croquettes are shaped in the form of pears, some parsley stalks of equal lengths should be stuck in at the pointed ends, before they are fried, to imitate the stalk of a pear.
Notes
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