In making croquettes the material must be chopped fine, well mixed, and seasoned delicately. The shaping of croquettes can readily be acquired by a little practice and care. They are formed into cone, ball and cylindrical shapes.
Take a tablespoonful of the mixture, roll gently between the hands into a ball; have a board well sprinkled with fine dry bread crumbs and roll the croquette very gently on this into shape; dip into beaten egg, to which one tablespoonful of water has been added; water added to the egg makes a more elastic coating than egg alone; after dipping the croquette into the egg roll it again in the bread crumbs and then fry in fat hot enough to brown a piece of bread in forty seconds; cook until nicely browned - it will require about two minutes; shake free from fat and lay on cheese cloth or soft brown paper.
One pint of cooked chicken, chopped fine. One tablespoonful of butter, Two tablespoonfuls of flour, One cupful of cream,
One teaspoonful of minced parsley, Pepper and salt to taste, One teaspoonful of lemon juice, One teaspoonful of minced onion.
Cook together the butler and flour: add the cream, and stir constantly until it thickens; season the chicken with pepper, salt, onion, lemon juice and parsley; add to the white sauce and mix thoroughly; spread on a buttered plate and set away to cool; when cold shape into croquettes; roll in bread crumbs, dip in egg. and roll again in crumbs, and fry in hot fat: drain on cheese cloth, and serve garnished with Lemon points and sprigs of parsley.
One tablespoonful of butter,
Two tablespoonfuls of flour,
One cup of cream.
One teaspoonful of lemon juice.
Pepper and salt to taste.
Cover the sweetbreads with cold water and salt; let stand two or three hours; cover with boiling water; add lemon juice and cook until tender; remove the tubes and membranes, and, with a silver fork, separate into small pieces; cook together the butter and flour; add the cream or rich milk and cook until thickened; add the sweetbreads; season to taste; spread on a buttered plate and set aside to cool; shape into croquettes; roll in fine bread crumbs; dip in egg and roll in crumbs again; fry in hot fat until nicely browned.
Royal croquettes are made by using half chicken and half sweetbreads.
Six medium-sized potatoes, One tablespoonful of butter, Salt and pepper to taste, Two-thirds of a cupful of milk,
Whites of two eggs,
One tablespoonful of minced parsley.
Pare, boil and mash potatoes; add the butter, milk and seasonings; let cool slightly, then shape; roll in crumbs, egg and crumbs, and fry.
One and one-half cupfuls of boiled rice, Three-fourths of a cupful of milk,
Half a teaspoonful of salt, Two eggs,
One tablespoonful of sugar. One tablespoonful of butter.
Cover the rice with the milk; add the sugar, butter and salt; let boil three minutes; add the eggs, well beaten, and cook one minute; set aside to cool; when cold, shape, roll in crumbs, egg and crumbs; fry and serve very hot.
Mutton, veal, lamb, beef or any kind of cooked meat or fish may be substituted in place of chicken, and prepared in the same way; or. take one cupful of finely chopped meat and add to it one-half cupful of stale bread crumbs; moisten with one-third cupful of cream and one egg; season with pepper, salt and a little onion juice; drop by spoonful into hot fat; fry until nicely browned.