Handbook of practical cookery

When quite cold, form the compound into small equal rolls three inches in length, beat the egg, and dip each roll therein, CROQUETTES OF SHAD-ROE. 129 after which they must be placed upon the bread crumbs, which must be prepared upon a sheet of kitchen-paper for the purpose, and rolled therein from side to side until each croquette is blanketed with the crumbs. Drop them into hot clarified fat or lard, and fry them for two minutes ; taking them from the fat, drain for a moment upon a sheet of kitchen-paper, and serve them in a folded napkin, garnished with sprigs of parsley. Croquettes of Shad-Roe. — Four medium-sized shad-roes, two boiled potatoes, one ounce of butter, one ounce of flour, one gill of cold water, one table-spoonful of chopped parsley, one tea-spoonful of salt, one half tea-spoonful of pepper, one tea-spoonful of lemon- juice, two hard-boiled eggs, one raw egg, four table-spoonfuls of bread crumbs. Throw the roes into boiling water and boil them for twenty minutes. Take them from the water, drain them, and placing them in a bowl, separate them with a wooden spoon. Add to the roes the pepper, salt, and chopped parsley. Place a sieve over the bowl, and rub through it the yolks of the hard-boiled eggs. Rub through upon this the potatoes; remove the sieve, add the whites of the hard-boiled eggs, finely chopped, and the lemon-juice. Melt in a sauce-pan the butter, stir it into the flour, and the gill of water by degrees, and when this boils, pour it over the materials in the bowl, and stir all thoroughly together. Fashion this mixture into small equal shapes resembling the shad-roes in miniature, beat the raw egg, and dip the croquettes into it, place the bread crumbs upon a sheet of kitchen-paper, and roll them in turn in it, and putting them into hot clarified fat or lard, fry them for two minutes, after which they must be drained of any superfluous grease upon a sheet of kitchen-paper, and served in a folded napkin. Croquettes of Salmon. — Three quarters of a pound of cold boiled salmon, five table-spoonfuls of bread crumbs, one and one-half ounce of butter, two eggs, one-half of a lemon, one tea-spoonful of anchovy sauce, one half tea-spoonful of salt, one half tea-spoonful of pepper, one salt-spoonful of grated nutmeg, one salt-spoonful of powdered mace. Shred the salmon with two forks, and remove from it the bones and skin. Place it when prepared into a bowl, and mix it with the bread crumbs. Melt the butter and pour it over this mixture, add thereto the pepper, salt, mace, and nutmeg, and beating all thoroughly together, squeeze over it the lemon-juice. Add to the compound the anchovy sauce and the two eggs, stir all again together, and form this into croquettes of equal size, about three inches in length, using a little flour upon the hands to prevent the mixture from sticking. Drop the croquettes one by one into hot clarified fat or lard, fry them for two minutes, then removing them from the frying-pan, drain them a moment upon a piece of kitchenpaper. Serve in a napkin folded in the form of a basket. Croquettes of Macaroni.— One quarter pound macaroni, one half pint milk, one ounce butter, one half ounce flour, one gill cream, two ounces cheese, two eggs, one half teaspoonful salt, one salt-spoonful pepper, one grain cayenne, three table-spoonfuls bread crumbs.