Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-01-21
Making Croquettes.

! any woman's housewifery and place her m
| the class with chefs. \ croquette can never
be handled carelessIy, nor b., served IN
| sicveniy fashion. and II is one of the su-
| pfeme tests of culinary talent inc!de1-
'aiiE. II always finds favor with the house
Eoiu Is suited 10 special occasions, either
dlnners, luncheons or receptions. ana Is
Wthai not an extravagant dish.
With meat prices soaring. the cro.uo,,a
deserves )diligent study, for It costs utr,e
more than ordinary hash and creates = he
! ter impression.
The basis of palatable croquettes is not
| ineat alone. bat a combination OF finely
| minced meat with a delicately seasoned
| stock, and for this reason they contain 4
| large amount of nourishment They can me-
| rendered dish even more satisfying by
| ADDING sauce, with or without yegeta bIes
| IN passing, 1t may be mentioned that nc
| small sifted pea at ten cents a can Is jusl
| as good for serving around crodueftes as
| the French canned goods at twenty Gems
or more per can. Macedonia, or finely chop
| ped vegetables, can also be bought in cans.
and they save the housewife much time
and worry I'm preparation
| Here are a few general directions for
| forming the croquettes, which is probably
the most ticklish part of their preparation
The same rules must be followed with every
| recipe given.
Your meat must be chopped exceedinyly.
| me, and IL you have a meat crindc.. run
| them through this machine Mix all IN
| sleuielts thoroughly and have the fiu.u
mixture as soft as it can be handled To
| shape. use no more than a Tablespoonful
| OF the mixture and with both hands wor5
| or ron 1t into the form of cylinder Avoid
| heaFy pressure or you VIII destroy tina
! shape Have ready board sE,-ir kIed llr,,-
| y with bread crumbs, powdered very iIno:
| ron the Cylinders in this and let them
| stand until all are finished. II they show
| tendency to hatten roll them again ,rhs
dread crumbs viii Eep 10 make them stln-
/ CT. NOW. cover the board GIi"k!V ,7I.i:- t5sai
| crumbs ana nave ready two eggs ~;~ttetr
| very hight and seasoned with SAT- THE egg
| had best be in deep pa .s- u sistfioa
| poWl. Hold croqgatte Lightly in yuur lex
hand and with the. fight dip = br;ssh "a
small paint brush Will Go) In the V, TX OF ne
| beaten egg. Roll the etiquette Quickly ami
| lightly in the crumbs. Allow the first one
| TO stand until YOU have rolled the remain
| der Then, starting with the first law a
| few at time in your frying basket plunge
| this into boiling lard and cook until rich.
! golden brown. Lay them on paper spread
| upon a hot plate in the oven and aIta-s- .
| them to drain.
AS chicken croquettes arc regarded as tire
| standard In the average household tgls
| recipe will be given first.
| Buy a three pound fowl. Pick sfnga and
| wipe out inside. Place over the fire whol.
| in water sufficient to cover (the water mus,
| be Simmering gentlyA and add a small outo.
and carrot a sprig of parsley and a small
| dash of thyme. two cloves and a third OF
! a grated nutmeg Simmer until the fowl is
| tender, never boiling hard. This should
| take about two hours and "a half. Lift out
| the chicken. remove the skin, griStle and
| sinewS and chop grind the ffeat fine SAY
| together one tablespoonful of butter ana
! two tablespoonfuls OF flour, until thcy
! thicken. add half a coffee cup Of the
| liquor in which the chicken was cooked ana
then cup of sweet cream and boil this
mixture for eight or ten minutes. 1t should
| be thick and creamy Remove the sauce
! from the fire. add a dash of salt pepper
| grated nutmeg and powdered sweet mario
ram, the chopped meat and stir thoroughly.
| When well mixed add the yolks of two
| eggs heat over the fire for a minute STR
| ring the while then turn the mass into a
dish and set away to get cold. Finish ac-
| cording to directions given above. Serve
with garnish of fresh parsley or peas
| cooked in a thin cream sauce. The liquor
| left from the chicken should furnish con-
somme or chicken broth with rice for =
| family of four
| Beef Croquettes offer an excellent method
! for serving cold pieces of roast and are
| more economical than the chicken prepara-
! ton. First make poulette or butter sauce
as follows: Mix an ounce of butter and the
! same of flour in a stew pan and stir until
smooth and thick; add gradually one pint
| OF broth and stir gently as It SINNERS for
| fifteen minutes. Add the yolk of an egg
| season lightly with pepper and salt and re-
| move from the fire; run it through a hair
| sieve that it may be perfectly smooth This
| should give you pint of sauce. When
| ready to make your croquettes. simmer tins
| sauce until il is reduced half and add
| enough minced or ground beef to make a
| mixture that you can handle. Add salt
| pepper and chopped parsley and spread on
| a dish to COOL having the mixture an inch
| and a half in depth When ready to cook,
| cut into equal portions about a heapins
| tablespoonful each) mold them lightly
| with your Toured hands until they are cork
| or pyramid in shape and finish as directed
| above. If you make double the quantity
| Of sauce, only half of this and when
| ready to serve the croquettes, heat the re-
| mainder, add some macedoine or chopped
| vegetables. pour around the croquettcs gar
| nishins with fresh parsley.
Cold veal may be utilized by the same
| method. Cut off all fat and skin, grind
| and season with onion juice. celery salt,
pepper Cayenne is besD. chopped pars-
| ley and salt. Mix together with sufi-
| cient beaten egg and white sauce to han
| die easily. Veal croquettes are usually
rolled in the shape OF small balls, ard
| oysters, parboiled in their own liquor. may
| be mixed with the veal, half and half.
delicate fish croquette may be made
| from faxed crab meat, and will be more
delicate than the fashionable lobster GRO
quette- Pick over and mince pint OF
boiled crab meat add q tablespoonful of
chopped parsley, dash each of salt pep
per and grated nutmeg. Heat 3 cup 81
milk and add a tablespoonful of butter
rubbed in two of flour. Cook this mixture
until perfectly smooth Add the beaten
yolkS of two eggs and stir for just one
minute. Then remove from the fire. to cCoi
stir in the crab meat and set away TO
cool. When absolutely cold, shape accord
ing fancy, the outlet shape being gem
orally preferred. and finish according to
general directions. These croquettes are
served hot with sauce tartare ayonnaise
sauce TO which chopped pickles have been
added, or a cream sauce.
Macaroni croquettes properly prepared
are an excellent substitute for meat. Take 6
a quarter OF a package of macaroni, drop
into boiling sailed water, cook until ten
der drain and plunge into cold water, al
lowing it to stand in this for thirty minutes.
Drain and chop 1t very fine. Rub one
tablespoonful of butter in two of -four,
and add this to a cupful of boiling milk.
Stir until smooth, then add the beaten yolk
of an egg tablespoonful OF salt, table
spoonful of chopped parsley and a dash
of pepper and last a heaping tablespoon
4 full of grated cheese. Remove from the
Are add the minced macar oni and turn out
to cool. Form into pyramide for frying