Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-09-24
DAINTY CROQUETTES
Just the Things for the En-
tree Course.
WHERE The ART LIES
A COMBINATIONS OF CHICKEN AND
MUSHROOM.
Substituting Egg for Meat
Will Please Many
Tastes.
WHERE THE ART LIES

| written Inc Evening star.
Rarely is dinner, luncheon or tea given
| where croquettes of some kind are not on
the menu. When the croquette is what it
| should be. it is an appetizing little dainty,
a soft. creamy and smooth mixture within
and delicately Drowned without 1t is also
as light as thistledown, and free from a
| hint of the fat in which it has been fried.
| In its place are often served hard, lumpy
| balls, soaked in fat, irregular in size and
broken and ragged in appearance.
J So sorry a sight do they present that
[ some women consider it loss of time to
| bother with them and order them from
| the caterer at exOrbitant price. Yet
| there Is no reason why, with care and some
| practice, they may not be successfully
| made at home.
| One of the best mixtures for chicken cro-
quette consists of twelve ounces or table,
spoonfuls of the white meat of the chicken.
| boiled or stewed, and cut very fine; four
! ounces of mushrooms cut fine, an ounce of
| butter, an ounce and half of flour equal
| very nearly to a heaping tablespoonful, a
| teaspoonful of grated onion, the yolks of
! two eggs and glass of good sherry. The
i ingredients must be combined as follows:
! Cook the grated onion in the butter until a
very light brown. Add the flour, stir until
smooth, then add cup a trif1e less than
| full of chicken broth, the mushrooms and
chicken, salt and pepper to taste, dash
| of nutmeg and the wine.
| Stir constantly. When the mixture be-
| gins to boil. take from the fire and stir in
| the yolks of the eggs. Pour the mixture
! on buttered plate Set on Ice or IN a
| very cool place for two or three hours II
| must be so chilled that 1t Is firm enough to
mold without breaking. The mixture when
| poured out should not be so solid that It
will not spread, nor so liquid that 1t Will
| float about, but of such consistency lhat II
| will sink slowly into place.
On lust this point between too thick ana
too thin the success of the croqr cites VIII
largely depend. Before setting away 10
thicken either cover the top with but.
tered paper or pour over it a few drops OF
olive oil to keep soft. The mixture Will not
be injured by standing four or I'VE hours, OF
even over night, before using.
When ready to mold wet the hands IN colo
water to prevent sticking. Roll and pat
tablespoonful of the paste into an oblong
about two and one-haif inches long and an
inch and half thick. II MADE longer
thew are apt to breakseither in the bread
ing or frying. They are sometimes moioed
in cone pear and ball shapes, II the COOK
has the tin molds. But for the novice tle
simple cork or cylinder form is saiest.
When molds are used a somewhat stiffer
mixture must be made, or the croquettes
will not keep their shape. Rub the mold
well with butter, and then men sprinkle Win
powdered crumbs before ming.
Pack until solid. and then take out the
wire that holds the two parts OF the FORM
together. Take out the croquette ana III
handling croquettes, set them after molded
in cool place for an hour. just before
irving roll in powdered cracker or bread
crumbs, dip in beaten egg, ana theh foh
again in the crumbs
Drop carefully from a fiat SKINNER IN
kettle of boiling fat. and fry nght Drown.
Drain the croquettes ON common brown
paper when you take from the fat; Gar
nish with parsley. This receipt VIII make
one dozen croQuettes. IL any remain from
the feast, warm by laying them on paper
in a moderate oven
In another choice and tested recelpt ior
croouettes sWeetbreads are used Win tne
chicken instead of mushrooms use nan
the quantity of simmered sweetbreads that
Won use of chicken. Cut fine, and for every
pint of meat used make sauce to hold IL
together in the following way: Heat TO the
boiling point one-half pint OF rlch milk or
cream and thicken 1t with tablespoonful
of butter rubbed to cream with two table,
spoonfuls of flour. When thick and smooth
take from the fire and add the meat. sea
son with tablespoonful of chopped pars-
lev. salt pepper and nutmeg to taste.
teaspoonful of onion juice and dash OF
red pepper improve the flavor Cool, bread
and fry as in other receipts This quantity
will make twelve or thirteen croquettes.
Potato croquettes are excellent and one OF
the incest ways of serving the vegetable.
Use two cups of mashed potatoes; warm
them and add the yolks Of two eggs well
beaten, two tablespoonful of cream and
one teaspoonful of onion juice. Season with
salt, cayenne to taste, a grating of nutmeg,
a teaspoonful of butter and a tablespoonful
of chopped parsley. Mix, cool and proceed
as for chicken croquettes
Rice croquettes are dainty at their best
with creamed chicken or veal. Wash and
boil one cup Of rice salt and drain. Beat
with fork or egg beater until even and
smooth. Mosten with either milk, broth
or tomato sauce just before taking from the
an, n W. nd
nutmeg and white pepper to taste Then
add two tablespoonfuls of butter. Stir
thoroughly so that the eggs will thicken the
mixture. Set over the fire and stir through
it two tablespoonfuls of grated cheese
When the rice begins to thicken cool and
finish as in other croquettes.
Onion juice for seasoning is obtained by
rubbing good-sized peeled onion over a
coarse crater. Or the onion may be cut in
pieces and pressed in a lemon squeezer.
The parsley used for seasoning should be
chopped so fine that it looks like tiny green
specks. Separate the stems from the leaves
and chop on small board with a sharp
knife.
Lobster Croquettes.-Boil, open and shred
a lobster, mincing the meat very fine; add
little butter, mace, pepper and salt. MIX
one-fourth as much bread crumbs as you
have meat with two tablespoonfuls of melt
ed butter. Mold in balls or cones, dip in
egg and busted crackers and fry brown in
hot lard.
Salmon Croquettes Lone can salmon four
tablespoonfuls milk one and one-third cup
fuls bread crumbs, two eggs, four table,
spoonfuls melted butter, salt and pepper to
taste. Mince the fish, removing the bones,
mix with other ingredients, roll into small
balls, dip in bread crumbs and fry in hot
lard. gag
Egg Croquettes-Hard' boil six eggs ana
chop them very fine, Rub one tablespoon
full of butter and one of flour together In
a saucepan. Add one cup OF milk and stir
over the fire until creamy; then add dash
of pepper and one half teaspo>0ful of salt
Chop the whites of the eggs very fine and
add them to the creamy sauce. I'm mix
ture is then set away on buttered plate
to mold. When cold mold two Tablespoon
fuls of the creamy mixture into the form or
a hollow cylinder. and put the yoke, mixed
with one tablespoonful of finely chopped
parsley, into the hollow center and fold the
white mixture all over 1T. ball shape. DIP
in egg and bread crumbs and fry in hot
fat, using the frying basket
Mud Fuel.
From the Manufacturers Record.