How To Fry Croquettes

Have a good, clean fat. Let it become smoking hot. It can be tested by a piece of bread. If it colors while counting twenty it is right. Place four or five at a time in the frying basket, plunge in the hot fat and cook until brown. Remove them to a soft paper to drain. Have the fat smoking hot each time before immersing the basket. Croquettes can be fried without the basket, it being much more convenient to use it.

Sweetbread Croquettes

Clean the sweetbreads. Cook in boiling salted water with two tablespoonfuls of lemon juice (or one tablespoonful to each pair) until tender. When cold cut in small cubes and mix with sauce. Add one beaten egg to the sauce five minutes before removing from the stove. A couple of tablespoonfuls of finely chopped chicken can be used with the sweetbreads. Chicken or veal stock can be used with the milk to make the sauce, or the milk used alone.

Mushroom Croquettes

Peel the mushrooms, break in small pieces. Cook in sauce pan with two tablespoonfuls of water and a litte salt. Let boil for five minutes, drain from the liquid and use it with cream to make the sauce. Add one egg to the sauce. Mushrooms and sweetbreads are often used together. Chicken may be added to either the sweetbreads and mushrooms.

Nut Croquettes

Brazil, English walnuts or pecans can be used. One cup of chopped chicken or veal, one-half cup of nuts chopped fine. Mix with sauce.

Egg Croquettes

Cook eggs in water, just off the boil, for thirty minutes. When cold remove from the shell. Chop the whites fine, sift the yolks, mix together with one egg slightly beaten. Season with salt and pepper and finely chopped parsley or chives. A few cooked mushrooms can be added. Mix with heavy white sauce. Set aside until cold, then mould, dip in the crumbs and egg. Fry. Serve with a white sauce alone or add a few peas, small beans, mushrooms or asparagus tips.

Cheese Croquettes

One-half cup grated Parmesan cheese, one cup American cheese, grated or cut in small pieces, mix together with a slightly beaten egg. Season with one-fourth teaspoonful of paprica, one-half teaspoonful of salt, mix with heavy white sauce. When cold, shape, dip in crumbs, egg and crumbs again. Fry. These are very nice to accompany a salad. They can be made with only American cheese.

Rice And Cheese Croquettes

Melt one tablespoonful of butter. Stir into it one of flour and one-third cup of milk, one-fourth tea-spoonful of salt, paprica. Stir until smooth then add one-fourth cup of grated cheese and one cup of cold boiled rice (boiled so as to leave the grains whole, but well done). When cold form in croquettes. Beat one egg, add a tablespoonful of water, brush over the croquettes thoroughly with the egg, roll in sifted bread crumbs and fry in deep fat.

Hominy Or Rice Croquettes

Add to one cup cooked hominy or rice while warm one teaspoonful of sugar, the beaten yolk of an egg, a little hot milk or cream to moisten, one-fourth tea-spoonful of salt, or moisten with a little tomato sauce. After shaping, press a cavity in the center of each and put in half a teaspoonful of jelly or marmalade. Close the rice over it, mould, dip in crumbs and egg, the same as other croquettes. These croquettes are nice to serve with game.