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Updated: June 27, 2025
Take pieces of stale bread, break them in small bits, put them on a baking pan and place them in a moderate oven, watching closely that they do not scorch; then take them while hot and crisp and roll them, crushing them. Sift them, using the fine crumbs for breading cutlets, fish, croquettes, etc. The coarse ones may be used for puddings, pancakes, etc.
More palatable, and proportionately digestible, are the following methods of cooking this useful vegetable: 1, Saratoga potatoes; 2, a la maitre d'hotel; 3, potato croquettes; 4, potatoes and cream; 5, a la Lyonnaise. For Saratogas, pare and slice your potatoes as thin as possible, dropping them into cold water in which is dissolved a tiny piece of alum to make them crisp.
"Like it fine, Miss Ellington," he answered with enthusiasm, accepting from Ruth Seymour a platter of veal croquettes. Daisy Ellington slanted mischievous eyes toward him. "Not much doing here. It's a dead little hole. You'll be bored to death if you haven't been already." "Me! I've found it right lively," retorted Steve, his eyes twinkling. "Had all the excitement I could stand for one day.
Sift two cups of flour with three teaspoons of salt in it, make into a dough by adding enough sweet milk to make soft as biscuit dough. Break off small pieces and roll between the hands in the shape of croquettes. Remove the cover and brown on the other side. Make a noodle dough with as many eggs as desired, roll out somewhat thin, cut in strips four inches long by one inch wide.
'Anne would never remember all that. 'Cutlets a la Constance, said Mrs. Hunt Mortimer. 'I am sure that they are simple enough. Cutlets, butter, fowls' livers, cocks' combs, mushrooms 'My dear, my dear, remember that she is only a parlourmaid. It is unreasonable. 'Ragout of fowl, chicken patties, croquettes of veal with a little browning 'We've got back to Browning after all, cried Maude.
This makes a very good, white hard soap which will float on water. Combine ingredients as directed in the recipe, roll the mixture lightly between the hands into a ball. Have every part entirely covered, so there will be no opening through which the grease may be absorbed. Coarse fresh crumbs are used for fish croquettes, which are usually made in the form of chops, or half heart shape.
"Not exactly. I told him it was difficult to find an engagement, but he has no idea that things are as they are." "Then you're a chump!" declared Elfie, with an expressive shrug of her shoulders. "Hasn't he sent you anything?" "He hasn't anything to send." Elfie bounded with indignant surprise. "What? Then what does he think you're going to live on asphalt croquettes with conversation sauce?"
Put it into a suitable dish on the back of the stove; cover with cold water and give it time to soak out to its original size before being dried. Serve on dipped toast or not, just as one fancies. A nice breakfast dish. BEEF CROQUETTES. No. 1. Chop fine one cup of cold, cooked, lean beef, half a cup of fat, half a cup of cold boiled or fried ham; cold pork will do if you have not the ham.
Of course the croquettes were spoiled, although it was true they kept their shape, and I do not think the young lady realized at all that she was changing and impoverishing the preparation altogether. Braised Sweetbreads. Take a pair of sweetbreads, lay in salt and water for an hour, then blanch.
Fry croquettes a light brown; drain over the fat, lift the frying-basket from the hot fat to a round plate, remove the articles from the basket quickly to brown paper, drain a moment and serve. When frying fish or any food that is to be used at a milk meal, use oil. Olive oil is the best, but is very expensive for general use. Any other good vegetable oil or nut oil will do as substitute.
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