Page:Browne - The Plain Sailing Cook Book.djvu/58

 

MEAT CROQUETTES

• MATERIALS
• 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

1. Make White Sauce No. 3, in accordance with directions on (page 150.)
2. Put the chopped meat in a mixing-bowl and add the White Sauce to it, mixing well together.
3. Stir in the onion juice, salt, and pepper, and set the bowl in a cool place to chill.
4. 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.
5. Beat the egg in a bowl, dip each croquette into the beaten egg, and then roll it once more in the bread crumbs.
6. Melt the fat in an iron kettle, and allow it to become very hot.
7. 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 (page 150).

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