(3016). Croquettes A La Trimalcion (Croquettes A La Trimalcion)

Cut twelve apples in four, peel and core them, then cut into small dice; put them into a sau-toir, pour over a few spoonfuls of butter and fry, and as soon as done remove from the fire and add a tablespoonful of sugar, a pinch of cinnamon, a handful of candied cherries cut in four and two spoonfuls of apricot marmalade (No. 3675); pour this on a baking sheet to cool off. Mold this preparation into inch and a quarter balls, shape them into cylindrical croquettes an inch in diameter, roll in cracker dust, dip in beaten eggs, then roll in bread-crumbs; smooth the breading with a knife and plunge the croquettes into hot frying fat; fry till they become a light golden color, then drain on a cloth; strew over powdered sugar and dress on a napkin. Serve with a sauce-tureen of cherry sauce prepared the same as for fried bananas with cherry sauce (No. 3003).

(3018). Croquettes Of Rice With Orange, Raspberry Sauce (Croquettes De Riz A L'Orange, Sauce Framboise)

Blanch half a pound of rice in plenty of water; drain and put it back into a saucepan with sufficient boiling milk to cover, then set it on the corner of the range to finish cooking while stirring it at times with a wooden spoon. As soon as the rice is consistent and dry, work into it eight egg-yolks, two ounces of butter, two ounces of orange sugar, a pinch of salt, two tablespoon-fuls of whipped cream and two tablespoonfuls of candied orange peel shredded very fine. Spread this preparation on a buttered baking tin covered over with a sheet of paper and let it get cold. Divide it into balls each two inches in diameter, and draw them down on one end to give them the shape of a pear; dip in beaten eggs, then roll in white bread-crumbs and plunge them in plenty of hot fat to fry to a fine golden brown; drain, sponge, and stick a piece of angelica into the ends to imitate the stalk of a pear; besprinkle lightly with orange sugar, dress on a napkin and serve with a raspberry sauce made with a pint of raspberry juice mingled with as much boiling syrup, and Curasao, straining the whole through a fine wire sieve.

(3019). Croquettes Of Semolina, Pistachio Sauce (Croquettes De Semoule, Sauce Aux Pistaches)

Boil a quart of milk, add to it half a split vanilla stick and keep it warm in a covered saucepan; take out the vanilla and place the milk on a hot fire, and at the first boil drop into it like rain six ounces of semolina, stirring the preparation continuously with a whisk, and cover the saucepan; push it into a slack oven and take it out again fifteen minutes later. Mix in with the semolina four ounces of sugar, two ounces of butter, a little salt and eight egg-yolks; stir in well with a spoon two ounces of apricot, two ounces of cherries, an ounce of pineapple and an ounce of orange peel, all cut in quarter-inch dice. Spread this on a baking sheet covered over with paper and let it get cold. Then divide it into inch and a half diameter balls; roll these in powdered macaroons, dip in beaten egg, and finally roll in white bread-crumbs; fry to a fine color, drain on a cloth, wipe and bestrew with vanilla sugar. Dress the croquettes on a napkin and serve separately an English cream sauce (No. 3004), into which has been added green pistachios shredded finely.