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Updated: June 22, 2025
If too stiff, they will be dry and only a superior sort of hash ball. What you have to aim at is a croquette or cutlet that will ooze out of the thin shell of egg and crumb when pressed with a fork. This will mix a pint of sweetbread and mushrooms, or rather less of dry meat, such as the breast of chicken, veal, etc.
Tranche de melon 1 0 Artichaud a la poivrade 0 15 Raves et Radis 0 6 Salade de concombres 1 10 Thon marine 1 10 Anchois a l'huile 1 5 Olives 0 15 Pied de cochon a la Sainte-Menehould 0 12 Cornichons 0 8 Petit sale aux choux 1 5 Saucisses aux choux 0 18 1 Petit Pain de Beurre 0 4 2 OEufs frais 0 12 1 Citron 0 8 Rissole a la Choisy 1 0 Croquette de volaille 1 4 3 Rognons a la brochette 1 0 Tete de veau en tortue 2 5 Tete de veau au naturel 1 0 1 Cotelette de porc frais, sauce robert 1 0 Chou-Croute garni 1 10 Jambon de Mayence aux epinards 1 5
Have ready some cracker crumbs rolled very fine and dust like. Fry the croquettes in boiling lard and enough to cover them. When a rich brown take them out and place on sieve or brown paper to rid them of the surplus grease. Run them into a well heated oven for a few minutes before serving. Put a teaspoonful of cream sauce on the top of each croquette.
"You don't look as if you had danced all night," he said. "Did the mare behave herself?" "She's a perfect beauty, Carter. I rode her round the old mill-dam, 'cross the ford, and back by the Hollises'. Now I'm perfectly famished. Some hot rolls, Rachel, and another croquette, and and everything you have." Mrs. Nelson picked several crumbs from the cloth and laid them carefully on her plate.
She was a pale, dark-eyed woman, with a face of rare intelligence and sweetness. "Indeed I do want a peep at her, Henry; she's the fisher-girl with the family on her hands, that Madame Grandet told us about, isn't she?" "Yes, the same; let me give you another croquette, wife." "No, thanks; I've sufficient. And how does she appear, very provincial?"
For the creamy delicious veal, sweetbread, or chicken croquette one finds in Philadelphia, the following materials are necessary: one pint of hot cream; two even tablespoonfuls of butter; four heaping tablespoonfuls of sifted flour; half a teaspoonful of salt; half a saltspoonful of white pepper; a dust of cayenne; half a teaspoonful of celery salt; and one teaspoonful of onion juice.
She had seen me, roused herself, and said quietly, as though continuing conversation interrupted the moment before: "I had been thinking that there was enough left of the roast to make hash-balls for dinner" "hash-balls" is Ev'leen Ann's decent Anglo-Saxon name for croquette "and maybe you'd like a rhubarb pie."
Cecil lay on the bear-skin in her canoe, with her hat over her face, declaring it too hot to eat, but consuming, under protest, a croquette occasionally tossed in for her sustenance.
This powder is capable of taking up the same amount of water that has been evaporated from it, and may then be used the same as fresh whites. To do this successfully one must prepare a mixture, and not use the egg alone. If an egg mixture or a croquette is dipped in beaten egg and rolled in cracker crumbs and dropped into fat, it always has a greasy covering. This is the wrong way.
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