Croquette Recipes
Description
This section is from the book "Mary Jane's Cook Book", by Mary Jane. Also available from Amazon: Mary Jane's Cook Book.
Croquette Recipes
Squash Croquettes
Squash, 1 pint. Bread crumbs, 1/2 cup.
Melted butter, 1 tablespoon. Salt and pepper.
Sift the squash through a sieve, add other ingredients with salt and pepper to taste. Mix well and when cool form into croquettes and fry brown. Serve hot.
Nut And Potato Croquettes
Egg, 1.
Mashed potatoes, 2 cups.
Chopped walnut meats, 1/2 cup Bread crumbs.
Add the beaten yolk of the egg to the hot mashed potato, stir in the nut meats, then mix to right consistency to mold by adding bread crumbs and cream. Form into croquettes, dip in crumbs, beaten egg, again in crumbs and brown in deep hot fat. Drain and serve.
Rice Croquettes
Boiled rice, 2 cups. Salt, a pinch.
Sugar, 1 teaspoon. Eggs, 2.
Cracker crumbs.
Mix all ingredients with enough cracker crumbs to take up the moisture. Form into croquettes and fry brown in deep fat.
Bean Croquettes
Baked beans, 2 cups. Bread crumbs, 1/2 cup.
Egg, 1.
Tomato catsup, 2 tablespoons.
Cayenne pepper.
Put the beans through a colander and add the bread crumbs, egg, beaten, catsup and a dash of cayenne. Shape into small cro-quettes and roll in crumbs, beaten egg and again in crumbs. Fry in hot, deep fat.
Egg Croquettes
Eggs, 6. Milk, 1 pint. Butter, 1 tablespoon. Flour, 1 tablespoon.
Chopped parsley, 1 tablespoon. Onion juice, 10 drops. Salt, 1 teaspoon. Pepper, 1 teaspoon.
Boil the eggs hard, remove shells and put through a potato ricer. Scald the milk in a double boiler, add flour and butter which have been melted together, then add the remaining ingredients. Mix well, turn out onto a platter to cool and let stand 3 hours. Shape like eggs, roll in beaten egg and bread crumbs and fry in deep fat. Serve with tomato sauce well seasoned with Worcester-shire sauce.
Carrot Croquettes
Sifted carrot, 1 pint Melted butter, 1 tablespoon.
Egg, 1.
Pepper and salt.
Peel carrots and cook until tender. Mash through a sieve, then measure. Add the beaten yolk of the egg, the melted butter and seasoning. Chill thoroughly. Shape into croquettes, dip in egg, then into crumbs and fry in deep, hot fat. Drain and serve very hot.
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