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The 1918 Fanny Farmer Cookbook
1
1
/4 cup flour
Salt and pepper
cup stock
1
teaspoon finely
chopped parsley
Fry onion in butter five minutes, then remove onion. To butter add flour and stock, and cook
two minutes. Add meat, potato, salt, and pepper. Simmer until meat and potato have absorbed
sauce. Add parsley, and spread on a shallow dish to cool. Shape, dip in crumbs, egg, and
crumbs again, fry in deep fat, and drain. Serve with Tomato Sauce.
4
6
Veal Croquettes
2
cups chopped cold
cooked veal
Few grains
cayenne
/2 teaspoon salt
1
Few drops onion
juice
1
/8 teaspoon pepper
Yolk 1 egg
cup thick sauce made of White Soup
Stock
1
Mix ingredients in order given. Cool, shape, crumb, and fry same as other croquettes.
4
7
Chicken Croquettes I
3/4 cups chopped
cold cooked fowl
1
1
teaspoon lemon
juice
Few drops onion
juice
1
1
/2 teaspoon salt
teaspoon finely
chopped parsley
/4 teaspoon celery
1
salt
Few grains cayenne
1
cup Thick White
Sauce
Mix ingredients in order given. Cool, shape, crumb, and fry same as other croquettes.
Chapter XXII − ENTRÉES
411
Page
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