The Fort Worth gazette. (Fort Worth, Tex.) 1891-189?, 1891-04-16
HOUSEHOLD.
How TO Prepare the Croquette for the
Table.

All good housekeepers should know how
to prepare this dainty dish, which adornS
the table of fashion and good living. First,
let us define the word croquette. II Is de-
rived from the French sub crackle, and
means a cracking. 1t is defined in the
ACademyS dictionary as past croquant,
qui rem ferme du heclers, :" a cracking paste
which contains hashed meat. The GRO
quette can be made in many ways, from
the choice cuttings of meats, from fowls,
game fish and butchered meats. All GRO
quotes are made in about the same way,
only using the different filings for the
inner part, and the style OF panning and
mounting them for the table.
Let stand in cold water for an hour two
large sweetbreads, wash and drain, put into
saucepan, boil until done about fifteen min
utes) take out, place in an earthen dish to
cool: boil calfS brain ten minutes and
place il same dish to cool: boil one pint of
cream and the same measure Of bread
crumbS-be sifted clean of crusts and humps.
Next boil two chickens until tender in
Just enough water to cover them We'll
When done remove the chickens while hot
from the kettle the skim, cut on all the
brown meat and reserve it for d fricaSSee
stew the following day, or il can be used
into dressing as force meat for small
birds. There is no part of the chicken
which cannot be used at an advantage in
lilt ulilIeI. ne Dtblll al WHICH, II -
cooked can be cooled and skinned OF its
grease; add to this one pint of cream, small
cup OF rice, which has been soaked in cold
water one-half hour. pinch of mace, n lit
tile curry and some white pepper. Boil
this twenty-five minutes and strain; add u
dash of white wine. a few sprays of parsley
with 4 little grated lemon rind and the juice
of the same and YOU have white broth for
your dinner.
Now chop the white meat, sweetbreadS
and brain quite fine. II you have a meat
grinder it is best to use that. To this add i
teaspoonful of chopped parsley, the lightly
grated rind and juice Of a lemon, one heap
ing teaSpoontul of salt and one-half tea
spoonful each of mace, white pepper and
little thyme. Next take four hard boiled
eggs, separate the whites and yollis, chop
the whites of the eggs tine with 4 knife and
put III with the meal, rub the yolks to a
smooth paste, with one small grated onion,
one-fourth teaspoon celery salt and enough
OF the stock from the kettle to make it thin.
Next mix all the mixtures together thor
oughly. spread on u platter and set ii the
ice box to stffen. After an hour mould as
follows: These are formed in pear shapes
with the hand, bread crumbed and fried.
To prepare the croquettes for the kettle,
first sprinkle moulding board with sifted
cracker dust. Next take heaping table
spoonful of the meat part and form the GRO
puGllc mo pear SHAPES. NueH oil uOllt UP
them one by one into solution OF well
beaten eggs and roll in fine sifted bread
crumbs. After an hour dip and roll again.
Now place in an ice box till wanted. Next
fry in very hot lard, fry TO a
rich golden brown. y convenient
basket is made of wire for frying. This
croquette meat is sometimes formed in balls
and mashed with cold cooked rice, then
rolled in grated cheese, Dreaded and fried.
They can be served on a folded napkin and
garnished with sprays Of parsley and water
cress Another way is to cure this GRO
quette in crust cup with cream sauce
underneath the croqUette. They also can
be mounted OF platter with jelly at the
ends of the platter; two groups of fried
parsley surround the sides with water
crcss and 4 stem cut from a trufic in the
small end of each one. Just before sending
to the table take some stiff lemon jelly,
chop fine with a knife and sprinkle over the
tops. This croquette is preferred by
most epicures. and is also considered by
them as one OF the choice hot entrees It is
called croquettes of chicken a la Franchise.