Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-05-07
FISH CROQuETTES.

Croquettes form dainty breakfast or
| luncheon dish, and are often used as an
entree at dinner. Many housekeepers
| think that chicken, sweetbreads or veal
are the only meats from which GRO
QUOTES can be made, but this Is an error,
many canned and fresh fish being well
suited for the dish. The following rec
ipes for making croquettes for both the
family table and company luncheons
will be found dainty and economical:
SALMON CRoQUETTEs.-Open a pound
can of salmon, turn out in dish, chop
| fine, add teaspoonful OF salt, table
spoonful Of minced parsley, the juice OF
half a lemon and dash Of cayenne.
Put tablespoonful Of milk 10 sauce
| pan and set on the fire to boil, thicken
with tablespoonful OF butter and three
of -four rubbed together, let cook ten
minutes, season with little salt and
pepper, and mix with the salmon; turn
out on dish to cool. When firm, form
into croquettes, dip first in beaten egg,
then In grated bread crumbs, and fry In
boiling lard. Take up, drain, serve on q
napkin, and garnish with parsley.
| OYSTER CRooUETTEs.-Putt two dozen
fresh oysters In saucepan In their OWL
LIQUOR. aud set over the fire TO boil for
five minutes. Take from the fire and
drain, chop the oysters fine. Put a gil
of cream and oyster liquor each In
saucepan and set over the fire. Thicker
with two tablespoonfuls OF -four and one
Of butter rubbed together; add the beat
en- yolks OF two eggs, stir for on,
minute. season with little salt anf
cayenne, aud a tablespoonful OF minced
parsley; mix well, turn out on large
hat dish. When cool, form into cylin
ders, dip first in beaten egg, then IL
grated cracker, and fry brown In boiling
fat.
LOBSTER CRoQUETTEs.-Take tive
cupfuls OF cold boiled or canned lobster
pick In pieces, season with salt, cayenne
Ia little grated nutmeg, and n table
spoonful Of chopped parsley. Put
lcupful OF milk in saucepan and Sc
lover the fire TO boil; rub Tablespoonful
of butter and three tablespoonfuls o
-four together, and add to the boilin,
milk, with the beaten yolks OF two egg
stir for two or three minutes. TAX
from the fire, mix In the lobster meat
turn out in large dish; when cool
form into croquettes, dip first in bestei
egg. then in grated bread crumbs, fry II
boiling fat; take up, drain, put on no
dish, garnish with parsley, and serv'
with sauce tartare.
SHAp ROE CRoQuETTEs.-Wash tw'
shad roes, put in saucepan OF boilin,
water. add y teaspoonful Of salt, cove
and let simmer slowly for fifteen minutes
Take them up, remove the skin ant
mash them. Put cupful OF milk In
saucepan and set on the stove to boil
Thicker with a tablespoonful Of butte
and two tablespoonfuls Of -four rabies
together; add the beaten yolks OF tw'
eggs, take from the fire, season viii
salt, cayenne, black pepper and mince'
parsley, turn out on large dish. Whei
cool, form into croquettes, dip first II
beaten egg, then in grated bread crumbs
and fry in boiling fat.
FISH CRoQUETrEs.-Take one poun'
Of any cold baked or boiled fish, picl
into pieces, season with salt, pepper
two or three gratings Of nutmeg, tea
spoonful OF minced thyme and tea
spoonful Of lemon juice. Put cupfu
of cream on TO boil, thicken with a tea
spoonful of butter and two tablespoon
fuls OF -four rubbed together; let COO
two or three minutes, add the fish, turf
out to cool. When firm, make out Int
croquettes, roll first in beaten egg, the
in grated cracker, and fry in boiling cot
tolene. Take up, drain, garuish wit
parsley, and serve with cream sauce.