This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2 shad roe
1 tablespoon salt
1 tablespoon fat
2 tablespoons flour
1 tablespoon nutmeg, grated
1 tablespoon finely chopped parsley 1 teaspoon lemon-juice Egg and crumbs
Wash the shad roe. Put them on the stove in a saucepan of boiling water; add the salt, cover and simmer slowly a few minutes; then remove the skin and mash them. Make a white sauce with the fat, flour and milk, add egg-yolks, remove from the stove, and add the seasonings and mashed roe. Mix thoroughly and turn into a dish to cool. When cold form into croquettes. Roll in fine crumbs, then in beaten egg, again in bread-crumbs and fry in deep fat (375°-390° F.) from two to five minutes.
2 cups mashed potatoes 4 tablespoons cream
1 teaspoon onion-juice
2 egg-yolks 1 egg-white
To the mashed potato add cream or rich milk, onion-juice and salt and pepper to taste. Beat over the fire until smooth and hot. Remove, slightly cool, and add the beaten egg-yolks. Form into cylinders, or cone shapes; make a depression in each, and into this put a teaspoon of creamed chicken, minced highly seasoned meat, grated cheese, or a vegetable in cream sauce. Press the potato around the filling. Beat the egg-white slightly, dilute with a tablespoon of water, roll the croquettes in flour, then in the beaten egg-white, and then in seasoned breadcrumbs, and fry in deep fat (375°-390° F.) from two to five minutes.
2 pairs sweetbreads 1/4 cup mushrooms 1 tablespoon lemon-juice 1/2 teaspoon parsley Salt and pepper
2 tablespoons fat 4 tablespoons flour
1 cup milk or cream
Egg and crumbs
Prepare sweetbreads (see Index). Separate from membranes, add chopped mushrooms and seasonings. Make a white sauce with the fat, flour and milk or cream, add sweetbread mixture and cook for three minutes. Remove from the fire and add two eggs, well beaten. Beat slowly. Pour this mixture on a platter and set it away to cool. Shape into cylinders, roll in beaten egg, then in bread or cracker-crumbs, and fry in hot fat (375°-390° F.) from two to five minutes, using the frying-basket. Serve with Bechamel sauce.
2 tablespoons butter or other fat
3 tablespoons flour 1 cup milk
1 teaspoon onion-juice Salt and pepper Paprika
2 cups minced veal
1/2 cup chopped ham
1/4 cup mushrooms, truffles or sweetbreads Egg and crumbs
Make a white sauce with the fat, flour and milk, and add onion-juice, a little salt, pepper and paprika. Stir in the beaten egg, cook one minute and remove from the fire. Add to this the minced veal, the chopped ham and the chopped mushrooms, sweetbread, or truffles. When the mixture is cold, form into small cylinder or pyramid shapes, roll in flour, then in egg and then in crumbs and fry in deep fat (375°-390° F.) from two to live minutes.