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Updated: June 27, 2025
Golden Bread, Brains, Sweetbreads, Croquettes of Chicken and Veal and Eggs, Calf's Liver and Pumpkin all these different ingredients should be fried each in its own manner as follows, a small quantity of each, and served all together on one platter with slices of lemon. Choose bread which is elastic, but has no holes in it.
Stir this into a half pint of drawn butter made thick with flour; mould the croquettes; roll them in egg, then in cracker crumbs, salted and peppered; put them where they will be cold; when chilled put them in a frying basket into hot fat; two minutes will brown them. From MISS KATHARINE L. MIKOR, of Louisiana, Fourth Vice President Board of Lady Managers.
He stood with his coat-tails to the fire, his coarse-grained face beaming like an extra lamp. "The people and those croquettes were A1. The way Mary's picked up French cookery is wonderful." "Yes, especially considering she denies herself butter. But I'm not thinking of that nor of our guests." He looked at her wonderingly.
You may have Pepper and Fruit Salad, with Nut-Bread Sandwiches or an Asparagus Salad with Lemon Rings. You may incline to Spring Salad with Horseradish Sandwiches or to Dressed Lettuce with Cheese-Bread Wafers. Or, again, you may prefer Chicory Salad with Cheese Croquettes. You have but to choose.
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.
Mix with some sweetbread and mushrooms chopped. Season with salt, pepper and lemon-juice. Add a sprig of parsley and a little onion chopped fine. Mix with a beaten egg and bread-crumbs; sprinkle with nutmeg. Form into croquettes. Dip in beaten egg and fine bread-crumbs and fry in deep hot lard. Serve hot with a cream sauce. German Cheese Pie. Line a pie-plate with a rich pie-dough.
Meats, dressed salmon, chicken croquettes, salads, jellies, and ices are a part of the alarming m,lange of which a guest is expected to partake, with only such discrimination as may be dictated by prudence or inclination.
Lay the croquettes on brown paper first, to get rid of any superfluous grease, then serve on a napkin. Potatoes and cream are prepared by mincing cold boiled potatoes fine, putting them in a spider with a little melted butter in it, and letting them fry slightly, keeping them well covered. Add a very small piece of fresh butter, season with pepper and salt, and pour over them cream or rich milk.
He thought he would use the material first in a letter to the paper and afterwards in a poem; but he found himself unable to grasp the notion of its essential relation to the choice between chicken croquettes and sweetbreads as entrees of the restaurant dinner where he had been offered neither; he knew that he had begun to dream, and that he must get up.
The room was filled with the delicious odor of freshly baked dough. Gladys looked up with a smile when she saw her mother in the doorway. "How do you like the new cook?" she asked. "Katy went home sick this afternoon and I thought I would get supper myself." The kitchen looked so cheerful and inviting that Mrs. Evans came in and sat down. Gladys began mixing up potatoes for croquettes.
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