board nntil all are finished, when if any have flattened they must be
rolled into form again. When croquettes are shaped have ready
some well-beaten eggS in a soup plate or shallow dish — ^the number
will of course depend upon the number of croquettes — and some
finely rolled bread or cracker-crumbs or cracker-dust on a board,
or sheet of clean brown paper. Save all bits of bread for such pur-
poses, and prepare by drying in the oven and rolling very fine, as
fine as possible, keeping in a covered box, tin can or glass jar, or in
a closely tied paper sack, in dry place. Cracker-dust may be
bought at almost any grocery. The croquettes may be single-
breaded, double-breaded or double-egg-breaded, according to the
amount of moisture they contain, and must always be so thoroughly
encased in the egg and crumbs that the fat may not penetrate them.
To SiThgle-hread simply coat with the beaten egg first (either by
dipping the croquettes into it or brushing* them over) and then roll
them in crumbs, beginning with those that were first egged and
proceeding in that order until all are done. Dauhle-hreading if^
rolling them first in the crumbs, then coating with beaten egg, and
again rolling in the crumbs. To Double-egg-hready dip first in eggj
then roll in crumbs, dip again into the egg, and roll in crumbs again.
The croquettes are very much nicer to let stand fifteen minutes
after they are crumbed before egging and breading again, and from
a half hour to an hour before frying, which dries the eggs and
crumbs thoroughly into a sort of shell. The improvement in
appearance and lightness will well repay one for the extra time
and trouble. When double-egg-breading some think the croquettes
much handsomer to roll the last time in rather coarse bread-crumbs,
using either cracker-dust or fine crumbs for first breading. It is
also recommended to add to the eggs to be used in breading a
mixture of oil, water and salt, in the proportion of one tablespoon
each oil and water and a little salt. Use either American cooking
oil or salad oil. Fry in hot fat or oil, as fritters, a
few at a time (a frying basket is very convenient
for this purpose),^ cooking until a rich brown color,
which will take a minute or two; then take up,
drain, and serve as directed for fritters. Or they
FrringSMkec ^^^y, ^ inQ^^ in fryiug-pau in a little butter or
drippings, but are not as nice. In making croquettes after recipes
given, any seasoning or flavoring vn\i liked may be omitted and
268 ■ CROQUETTES.
another snbstitated for it or not as preferred. Croquettes may be
fried without breading if making in a hurry, by simply rolling in
flour, without using the eggs, but the result will not be so satisfac-
tory or pleasing. • *
A pretty breakfast dish may be made of croquettes of fish,
lobster, fowl or meat in the shape of hen's eggs heaped upon a dish
and surrounded by very thin strips of fned
potato, arranged to look as much as possible
like straw, and garnished with oroutans of bread.
Corn fritters and any good meat croquettes are HtntKart.
nice served together at tea or luncheon on same platter, neatly
arranged heaps of fritters on one end of platter and croquettes on
the other, placing two fritters and two croquettes upon each plate.
✪ Bread Croquettes
Page 225 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
board until all are finished, when if any have flattened they must be rolled into form again. When croquettes are shaped have ready some well-beaten eggS in a soup plate or shallow dish — ^the number will of course depend upon the number of croquettes — and some finely rolled bread or cracker-crumbs or cracker-dust on a board, or sheet of clean brown paper. Save all bits of bread for such purposes, and prepare by drying in the oven and rolling very fine, as fine as possible, keeping in a covered box, tin can or glass jar, or in a closely tied paper sack, in dry place. Cracker-dust may be bought at almost any grocery. The croquettes may be singlebreaded, double-breaded or double-egg-breaded, according to the amount of moisture they contain, and must always be so thoroughly encased in the egg and crumbs that the fat may not penetrate them. To single-bread simply coat with the beaten egg first (either by dipping the croquettes into it or brushing* them over) and then roll them in crumbs, beginning with those that were first egged and proceeding in that order until all are done. Double-breading is rolling them first in the crumbs, then coating with beaten egg, and again rolling in the crumbs. To double-egg-bread dip first in eggj then roll in crumbs, dip again into the egg, and roll in crumbs again. The croquettes are very much nicer to let stand fifteen minutes after they are crumbed before egging and breading again, and from a half hour to an hour before frying, which dries the eggs and crumbs thoroughly into a sort of shell. The improvement in appearance and lightness will well repay one for the extra time and trouble. When double-egg-breading some think the croquettes much handsomer to roll the last time in rather coarse bread-crumbs, using either cracker-dust or fine crumbs for first breading. It is also recommended to add to the eggs to be used in breading a mixture of oil, water and salt, in the proportion of one tablespoon each oil and water and a little salt. Use either American cooking oil or salad oil. Fry in hot fat or oil, as fritters, a few at a time (a frying basket is very convenient for this purpose), cooking until a rich brown color, which will take a minute or two; then take up, drain, and serve as directed for fritters. Or they may be fried slowly in frying-pan in a little butter or
drippings, but are not as nice. In making croquettes after recipes given, any seasoning or flavoring you liked may be omitted and
another substituted for it or not as preferred. Croquettes may be fried without breading if making in a hurry, by simply rolling in flour, without using the eggs, but the result will not be so satisfactory or pleasing. • *
A pretty breakfast dish may be made of croquettes of fish, lobster, fowl or meat in the shape of hen's eggs heaped upon a dish and surrounded by very thin strips of fned potato, arranged to look as much as possible like straw, and garnished with croutons of bread. Corn fritters and any good meat croquettes are nice served together at tea or luncheon on same platter, neatly arranged heaps of fritters on one end of platter and croquettes on the other, placing two fritters and two croquettes upon each plate.
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Bread Croquettes