Croquettes

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

croquette mixture

any remains of cold chicken or any cold meat ↝ Chicken, ground, raw [Poultry Products]
one ring of Spanish onion ↝ Onions, raw [Vegetables and Vegetable Products]
a tiny pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a drain of meat juice ↝ Acerola juice, raw [Fruits and Fruit Juices]
a freshly beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a teaspoonful of finely rubbed breadcrumbs or rusk crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

for coating

another freshly beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the rolled rusk crumbs ↝ Crackers, rusk toast [Baked Products]

for frying

boiling lard or dripping ↝ Lard [Fats and Oils]

for garnish

a little parsley ↝ Parsley, raw [Not included in a food category]

fish croquette variation

any fish that may be left over ↝ Fish, raw [Fish]
a little cold boiled potato ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Instructions (9)

Chop with a mincer very fine any remains of cold chicken or any cold meat with one ring of Spanish onion and a tiny pinch of salt and a drain of meat juice.
Stir all this well in a plate.
Break into the mixture a freshly beaten egg.
Add a teaspoonful of finely rubbed breadcrumbs or rusk crumbs.
Roll a tablespoonful at a time into another freshly beaten egg and then into the rolled rusk crumbs.
Form into short sausage shapes or balls.
Fry in boiling lard or dripping for seven to ten minutes.
Dish with a slice and serve hot, garnished with a little parsley.

Fish Croquettes

Fish croquettes are made in the same way using any fish that may be left over, after carefully removing all the bones, and adding a little cold boiled potato.

Original Text

Croquettes

Chop with a mincer very fine any remains of cold chicken or any cold meat with one ring of Spanish onion and a tiny pinch of salt and a drain of meat juice. Stir all this well in a plate, break into the mixture a freshly beaten egg, add a teaspoonful of finely rubbed breadcrumbs or rusk crumbs. Roll a tablespoonful at a time into another freshly beaten [Pg 34]egg and then into the rolled rusk crumbs. Form into short sausage shapes or balls and fry in boiling lard or dripping for seven to ten minutes. Dish with a slice and serve hot, garnished with a little parsley.

Fish croquettes are made in the same way using any fish that may be left over, after carefully removing all the bones, and adding a little cold boiled potato.

Notes

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