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Roll while hot and crisp, and sift, using the fine crumbs for croquettes, &c., and the coarser ones for puddings and pancakes. Keep dry in glass jars; or tin cans will answer. One cup of coarse crumbs, soaked over-night in a quart of warm milk, or milk and water. In the morning mash fine, and run through a sieve.
While cooking it must be stirred constantly, and as soon as it is sufficiently thick add to the mixture the chopped turkey and sweetbreads and cook the whole for two minutes longer. This quantity will make twenty-two large croquettes, which are prettiest moulded in a pear-shaped wine glass. With a little practice you can mould them in your hand.
Sometimes at a cafeteria, carrying a tray, she helped herself to crackers and milk and sandwiches. Sometimes at the Arden Tea Room, for women only, she encountered charity-workers and virulently curious literary ladies, whom she endured for the marked excellence of the Arden chicken croquettes.
Roll in flour; or they can be egged and crumbed like croquettes. Drop into boiling lard; drain on brown paper, and serve hot. Fresh fish can be used in the same way, and is very nice. Breadcrumbs, softened in milk, can be used instead of potato, but are not so good. Use either fresh fish or salt. If the former, double the measure of salt will be needed.
Roll each in beaten egg then in bread crumbs, fry in hot oil or butter substitute. If desired chicken-fat may be substituted for the butter and the croquettes fried in deep fat or oil. Press through a ricer sufficient hot baked sweet potatoes to measure one pint. Place over the fire.
Here is the bill of fare: Oysters on the shell from the Bosphorus the smallest variety I have ever seen, very dark-looking, without much flavor; fried goldfish; a sort of curry of rice and mutton, without which no Turkish meal would be complete; cauliflower fritters seasoned with cheese; mutton croquettes and salad; fruit, confectionery and coffee.
Nor do all the delicate artifices of French cookery suffice wholly to replace for an American palate the dainties of his native land. The buckwheat cakes and waffles, the large, delicate-flavored, luscious oysters, the canvas-back ducks, the Philadelphia croquettes and terrapin, find no substitutes on this side of the water.
He believed, against his will, that Maurice Levy could have successfully eaten chocolate-creams, licorice sticks, lemon-drops, jaw-breakers, peanuts, waffles, lobster croquettes, sardines, cinnamon-drops, watermelon, pickles, popcorn, ice-cream and sausage with raspberry lemonade and cider.
Hitherto he had had nothing more difficult to deal with than steaks or chops or croquettes or stews; and carving was an art that he had never learned; confronted by the necessity, he was amazed to find that he had so little idea of how to proceed.
When the croquettes are fried a nice golden brown, put them on a brown paper a moment to free them from grease. Serve hot with sliced lemon or parsley. There are two in a calf, which are considered delicacies. Select the largest. The color should be clear and a shade darker than the fat.
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