Meat Croquettes
From Observatory
1111
- Ingredients
- 1 cup cooked meat (veal, chicken, or lamb)—finely chopped
- ½ cup White Sauce No. 3
- Bread crumbs
- 1 egg
- 1 teaspoon onion juice
- ½ teaspoon salt
- Pepper
- Fat for frying
- Utensils
- Mixing-bowl
- Spoon
- Plate
- Small bowl
- Dover beater
- Frying-kettle
- Colander and paper
- Meat-fork
- Directions
- Make White Sauce No. 3, in accordance with the directions.
- Put the chopped meat in a mixing-bowl and add the White Sauce to it, mixing well together.
- Stir in the onion juice, salt, and pepper, and set the bowl in a cool place to chill.
- Cover a plate with bread crumbs, put 1 tablespoon of the cold meat mixture on this, and roll it about until it is coated with crumbs, then mould it into a ball or cylinder with the tips of the fingers. Repeat this operation until all the meat mixture has been shaped.
- Beat the egg in a bowl, dip each croquette into the beaten egg, and then roll it once more in the bread crumbs.
- Melt the fat in an iron kettle, and allow it to become very hot.
- Put the croquettes into the fat, turn them frequently while cooking until they are well browned on all sides, then lift them out with a meat-fork and place them on soft crumpled paper in the colander. Serve as soon as possible after cooking—either plain or with White Sauce No. 1.
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