Cheese Croquettes

(See Index.)

Crab Croquettes

Follow recipe for lobster croquettes, using crab flakes instead of lobster meat.

Egg Croquettes

2 cups chopped, hard-cooked eggs 1 cup thick white sauce 1/2 teaspoon salt

1/8 teaspoon pepper Dash of cayenne Egg and crumbs

Chop the eggs fine, moisten with sauce as soft as can be handled, and season. Let chill thoroughly on flat dish, well greased, then divide evenly into portions, allowing two tablespoons for each croquette. Shape into any desired form. Roll in crumbs, dip in egg, again in crumbs, and fry in deep fat (375°- 390° F.) from two to five minutes. Drain on soft paper. Serve with a sauce.

Fish Croquettes

2 cups cooked fish

1/2 cup drawn-butter sauce

Egg and crumbs

Mince fish. Season to taste and moisten with drawn-butter sauce. Spread upon a greased platter, and when stiff mold into cutlets. Roll in fine crumbs, then in egg, and again in crumbs, leave in the refrigerator until firm, and fry in deep fat (375°-390° F.) from two to five minutes.

Ham Croquettes

2 cups mashed potatoes 1 tablespoon fat

3 egg-yolks

Cayenne

1 cup cooked ham

Egg and crumbs

Mix potato, fat, yolks of two eggs and cayenne, beat until smooth, then set to cool. Chop the ham, mix with the other yolk, cook until the mixture thickens, and turn out to cool. When thoroughly cool, take a tablespoon of the potato mixture, make a hole in it, put a large teaspoon of the chopped ham inside, close the hole and form a ball. Dip into flour, then into egg, roll in crumbs, and fry in deep fat (37S°-390° F.) from two to five minutes.

Lobster Croquettes

2 tablespoons fat 1/3 cup flour

1 cup milk

2 cups cooked lobster meat

1 teaspoon lemon-juice 1/4 teaspoon mustard Egg and crumbs

Make a white sauce, using the fat, flour and milk. Add chopped lobster meat, which has been seasoned with lemon-juice and mustard. Cool, shape, dip in flour, then in egg; roll in crumbs and fry in deep fat (375°-390° F.) from two to five minutes. Serve with tomato cream sauce.

Oyster Croquettes

1 pint oysters

1 tablespoon fat

2 tablespoons flour 1 egg-yolk

1 teaspoon salt

1 tablespoon parsley

1 1/2 tablespoons lemon-juice

Egg and crumbs

Clean the oysters (see Index). Heat in their own liquor until the edges begin to curl, stirring all the time. Strain the liquor and chop the oysters. Rub together fat and flour. Add the oyster liquor and cook until thick. Then add the chopped oysters and the well-beaten egg-yolk. After taking from the fire, add salt, minced parsley and the lemon-juice. When stiff, mold into desired shape. Dip in crumbs, beaten egg and crumbs again, then fry in deep fat (375°-390° F.) from two to five minutes. Serve with horseradish sauce.

Salmon Croquettes

No. 1.

1 3/4 cups cooked salmon, fresh or canned

2 tablespoons fat 1/3 cup flour

1 cup milk

Salt and pepper

Cayenne

1 teaspoon lemon-juice

Egg and crumbs

Make a white sauce with the fat, flour and milk. Add salt, a little white pepper, and a few grains of cayenne,. To this cream foundation add cold flaked salmon and lemon-juice. Spread on a plate to cool. Shape; roll in fine crumbs, then in egg and again in crumbs and fry in deep fat (375°-390° F.) from two to five minutes.

No. 2.

1 cup hot mashed potatoes 1 cup flaked salmon Eggs and crumbs

Salt and pepper

1 teaspoon lemon-juice

Add potato to salmon. Season with salt, pepper and lemon-juice. Shape into cutlets, egg and crumb and fry in deep fat (375°-390° F.) from two to five minutes.