This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
The usual croquette mixture consists of two parts of chopped cooked meat, or cooked, flaked, well-seasoned fish, to one part of thick white sauce. Cheese, macaroni, and some kinds of vegetables may also be used in croquettes.
Put on a board a heap of fine, dried bread crumbs. Break an egg into a plate, add it to a tablespoonful of water, and beat it enough to mix the white and yolk. With two spoons, or with spoon and spatula or broad-bladed knife, shape heaping tablespoonfuls of the croquette mixture into balls, roll them in crumbs, shape them into cylinders or cones,1 and with the knife lift 1 Cones are easily shaped with an ice-cream dipper.
them one by one into the egg, dipping it over them till every bit of the surface is covered; roll them in crumbs again till all the egg is covered, and lay them carefully on the board.
Mashed or riced potato, 2 c. Butter, 2 tb. Salt, 1/2 to 3/4 t. Yolk of 1 egg.
Pepper, 1/8 t. Celery salt, 1/4 t. Onion juice, 10 drops. Finely-chopped parsley, 1 t.
Beat the yolk, mix it with the potato, and add the other ingredients. Heat the mixture in a saucepan, stirring; when it cleaves from the side of the pan, turn it upon a flat dish; when cold, shape it into cylinders about three inches long. Roll these in egg and crumbs and fry them.
Cooked chicken, chopped fine, 2 c.
Thick white sauce, 1 c.
Onion juice, 1 t.
Grated nutmeg, f. g. (about three strokes on the grater).
Additional salt and pepper according to taste.
Butter, 2 tb. Flour, 1/4 c.
Milk or thick cream, 1 c. Salt, 1 t.
White pepper, 1/8 t.
Add seasonings to the chicken, mix with the hot white sauce, and pour upon a platter to cool. When cold, form into cylinders or cones, roll in egg and bread crumbs, and fry in deep fat. Serve on a folded napkin, or pour around them a white sauce. Garnish with parsley.
Croquettes may be made of any cooked meat. With beef or lamb croquettes omit nutmeg, and serve with Tomato Sauce instead of White Sauce.
Boiled rice, 2 c. Eggs, 1, beaten. Butter, 2 tb.
Salt, 1/2 t.
Pepper, 1/8 t.
Cayenne, or paprika, f.g.
Minced parsley, 2 or 3 tb.
If the rice is cold, warm it with two or three tablespoon-fuls of milk. Mix the ingredients, and shape and fry like chicken croquettes.
Salt codfish, 1/2 lb.
Potatoes, in inch-thick pieces, 2 hp. c.
Butter, 1/2 tb.
Boil and mash the potatoes. While they are cooking, cover the codfish with boiling water; when this is cool enough to allow your hands in it, pick the fish into shreds. Drain off the water, mix fish, potatoes, butter, and egg together, and beat the mixture well. Fry it by heaping tablespoonfuls in deep fat, or shape it into balls or cylinders and fry in deep fat.
Clean large oysters as directed on p. 210; lay them on one end of a soft cloth, and with the other pat them dry. Take them one at a time by the gills; cover them first with seasoned cracker crumbs, then with egg, and last with crumbs grated from loaf. Fry in fat hot enough to brown white bread in forty seconds.