Potato Croquettes

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Form the mashed potato into either small round cakes or sausage-shaped ones.
  2. Roll the shaped potato in the well-beaten egg.
  3. Then roll the egg-coated potato in the fine rusk crumbs.
  4. Fry the croquettes in good dripping or lard until they are a light brown.
  5. Serve the croquettes piled up in a dish, garnished with a little fresh parsley.
Original Text
Potato Croquettes Have ready about two or three breakfast-cups of nicely mashed potato. Form into either small round cakes or sausage-shaped ones. Roll in a plate of well-beaten egg and some fine crumbs made from rolled rusk crumbs; fry a light brown in some good dripping or lard, and serve piled up in a dish, garnished with a little fresh parsley.
Notes
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