Boston Cooking-School cook book

For croquette recipes not in this chapter, consult Index. Croquette Sauce 4 tablespoons butter 1 cup milk or cream ¥4 cup flour 14 teaspoon salt Few grains pepper Melt butter, add flour mixed with seasonings, stir until well blended. Pour on milk gradually while stirring constantly. Bring to boiling point. Boil 2 minutes. To Shape Croquettes. Prepare croquette mixture, adding sauce a little at a time. Have mixture as soft as can be conveniently handled, so that croquettes will be soft and creamy inside. Chill, to make easier to handle. Make smooth ball by rolling one rounding tablespoon of mixture between hands. Then roll on board until of desired length and flatten ends, or shape like a cone, pointed at one end, or shape like a cutlet. Other shapes may be used. To Egg and Crumb. Roll dried bread crumbs, or put through food chopper, then sift through purée sieve. Beat egg to blend yolk and white and add two tablespoons water for each egg used. Coat croquettes thoroughly with crumbs. Then dip in egg mixture, being careful to cover entire surface so that they will not break open. Roll in crumbs once more. For a change, try cornflakes in place of crumbs. ; To Fry Croquettes. Heat fat to 390° F. If frying thermometer is not used, drop in an inch cube of soft bread; if it is golden brown in forty seconds, fat is at right temperature for croquettes or any cooked mixture. Dip frying basket in and out of fat. Arrange croquettes, a few at a time, in frying basket. Lower into fat and fry until delicately brown (about one minute). It may be necessary to increase heat slightly as the cold croquettes will lower temperature of fat. Drain on soft, crumpled paper such as paper towels. CHESTNUT CROQUETTES Boiled French chestnuts (p. 458) 2 egg yolks 2 tablespodns thick cream 1 teaspoon sugar 14 teaspoon vanilla Mash chestnuts to make 1 cup. Add other ingredients. Shape in balls, crumb, fry, and drain. Makes 6 to 12. CHESTNUT ROULETTES Boiled French chestnuts 2 tablespoons butter 2 eggs 2 tablespoons heavy cream Few drops onion juice Vf teaspoon salt Few grains paprika Mash chestnuts to make 1 cup. Add other ingredients, stir and cook 2 minutes, and cool. Shape a little larger than French chestnuts, crumb, fry, and drain (p. 397). Makes 12 or more. CHICKEN CROQUETTES 134 cups chopped, cooked fowl 1 teaspoon lemon juice -Y% teaspoon salt Few drops onion juice 14 teaspoon celery salt 1 teaspoon finely chopped Few grains cayenne parsley About 1 cup Croquette Sauce (p. 397) Mix ingredients in order given. Chill, shape, crumb, and fry (see Croquettes, p. 397). If desired, make Croquette Sauce with 34 cup Chicken Stock and 14 cup cream. Serve with Cream Sauce (p. 191), or Sauterne Jelly (p. 559). Serves 6. White meat of fowl absorbs more sauce than dark meat. This must be remembered, if dark meat alone is used. Chicken and Mushroom Croquettes. Use 114 cups chicken meat and 24 cup chopped mushrooms. CHICKEN CROQUETTES, MACEDOINE 3 tablespoons butter Few gratings nutmeg 1 shallot, finely chopped, or 1 cup Chicken Stock (p. 151) 1 tablespoon finely chopped 3 egg yolks onion 1 cup cooked chicken, diced 14 cup flour 4 cup cooked ham, diced 1 teaspoon salt 4 cup mushrooms, cut in 4 teaspoon paprika small pieces Melt butter, add shallot or onion, and cook 3 minutes, stirring constantly. Add flour mixed with seasonings, and stir until well blended, then pour on Chicken Stock gradually, while stirring constantly. Bring to boiling point, add remaining ingredients, cook 5 minutes, and chill. Shape, roll in flour, egg, and crumbs, fry, and drain (see Croquettes, p. 397). Mound in center of heated flat dish and surround with hot, seasoned vegetables, such as peas, small carrot cubes, and cauliflower flowerets. parsley.