To Shape Croquettes

Allow one rounding tablespoon of the mixture for each croquette. Form into a ball, dip in sifted bread crumbs and form into any shape desired. This is a very simple process and requires very little practice to shape very attractive croquettes.

When all the croquettes have been molded, dip in beaten egg diluted with one or two tablespoons of cold water, roll in crumbs again and set aside to fry. The item of first importance in frying is the temperature of the fat. When frying mixtures covered with egg and crumbs, the fat should be hot enough to stiffen this coating the instant it comes in contact with it, and the final browning should not take but a few seconds. The frying process should encase the croquettes in a crisp, delicately browned crust while being reheated. To accomplish this the fat should not be smoking hot but hot enough to turn a cube of bread a golden brown while you count 40. If you have made the croquettes the size suggested, a rounding tablespoon for each croquette, they should be a golden brown and well heated through.

Frying Process

Fry only four or five croquettes at one time, and be sure to test the temperature of the fat between each frying. When fried, drain the croquettes on several folds of soft paper, laid on a pan in a warm oven, having the oven door open.

Thick White Sauce For Croquettes

4 tablespoons shortening. 4 tablespoons flour.

1 cup cold milk.

Melt shortening, add flour, stir until smooth; set over a fire, cook until frothy, then add cold milk and cook, stirring constantly until thick. Add seasonings and chopped food to the sauce; then cool.

Thick Brown Sauce For Croquettes

Brown sauce is made from stock, or stock can be made in a minute's time by dissolving a bouillon cube in a cup of hot water. Use 4 tablespoons drippings for the shortening, and when this is melted add several slices of onion and cook until a golden brown; then remove onion, add 4 tablespoons flour and cook the flour in the fat until brown; then add a cup of stock, stir until thick, season.

Croquettes Of Meat, Ham Or Fish

1 cup thick white or brown sauce.

2 cups minced meat or fish.

1/2 teaspoon salt.

1 teaspoon onion juice.

Mix ingredients and set aside to become cold. Make into small round or oblong forms. Dip in crumbs, then in slightly beaten egg, then in crumbs. When all are made fry in deep fat until a golden brown. Drain on brown paper and serve with a tomato or other sauce.

Chicken Croquettes

Chop chicken very fine, season with salt, pepper, onion juice and lemon juice. Chopped ham, tongue, sweetbreads, veal or mushrooms all combine with chicken, and any of these foods, even a small portion, will improve the flavor of the croquettes. For each cup of chopped meat use 1 cup of thick white sauce. The sauce for chicken croquettes may be made with either chicken stock or milk.

Rice Croquettes

2 cups boiled rice. 1 tablespoon butter.

l egg.

1/2 teaspoon salt.

To hot boiled rice add butter and well-beaten egg; spread on a shallow plate and when cold shape in balls, roll in soft crumbs, dip in egg slightly beaten, then in crumbs again and fry in hot fat. For sweet rice croquettes add 2 tablespoons sugar and the grated rind and juice of a lemon.

Potato Croquettes

2 cups hot mashed potatoes. 2 tablespoons butter.

1/2 teaspoon salt.

1/2 teaspoon pepper.

1 teaspoon onion juice. 1 teaspoon finely chopped parsley.

Add ingredients in order given to potatoes and prepare as for rice croquettes.

Cheese Croquettes

1 cup thick white sauce. 1/2 teaspoon salt. Paprika.

1/2 cup grated cheese.

1 cup cheese, cut in dice.

2 egg yolks.

To white sauce add beaten yolks and cheese; stir until cheese is melted; cool, then shape and crumb as for rice croquettes.

Macaroni Croquettes

2 cups finely chopped cooked macaroni. 1 cup thick white sauce.

1/2 teaspoon salt. Paprika.

Add chopped macaroni to the thick white sauce; also seasoning. Set aside to cool. Shape into croquettes, dip in crumbs, then in slightly beaten egg, then crumbs. Fry in deep fat until a golden brown. Serve with a cheese sauce.