The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1907-11-10
CROOUETTES
BY coRNELIA c. BEDFORD.

and after thorough survey OF lnt
subject, it seems to me that there is
no more acceptable way of serving
left-overs than in the form of GRO
quettes. Many persons have the idea
that they are difficult of preparation
and frequent failures are likely to oc-
cur On the contrary, when the prin-
ciples of the making have once been
mastered il will be found one of the
easiest and most satisfactory of
dishes
While fresh meat is frequently used
for a dish of croquettes for a course
meal to invited guests it seldom hap
pens in the average household that
meat has to be especially cooked for
this purpose. Should there be a scare
ity of any one kind of meat there may
be scraps of another kind which will
blend with it in flavor; or when the to-
tai amount is less than is needed the
deficiency can be made up by the ad-
dition of rice, hominy or some vegeta-
BILE. either fresh or starchy. stale bread
crumbs and chopped, cold macaroni
being equally acceptable. No scraps
of any kind need be rejected providing
their flavor harmOnizes with that of
the other ingredients.
The basis of all croquette mixtures is
a thick sauce, either white or brown.
This may be made especially or por
tion so made and added to any thick
sauce i'm the pantry, such as one made
with stock of some kind or a good to-
mato sauce.
To make this basic sauce put into a
saucepan one-quarter of a cupful 1.-TWO
tablespoonfuls or two ounces of butter
and let it slowly melt. When bubbling,
stir il. a quarter of a cupful of flour
1.-TWO tablespOonfuls or one ounce and
81 in
out browning for three minutes. Grad
ually add a half pint of milk-prefer-
ably scalding hot-stirring until the
mixture thickens smoothly. Add a
half teaspoOnful of salt and a quarter
of a teaspOOnful of white pepper and
cook slowly for five minutes longer,
then take from the fire. Add to this a
pint of the desired meat, which before
measuring has been passed through
the fod chopped. Season well accord
ing to the meat used. Cover closely
and put aside in a cool place, thus in
surfing that no skin forms over the
surface while cooling. When in a hur-
~ the mixture must be spread over a
creased platter in order to facilitate
the process. The colder it is the easier
it will be TO mold into shape
1t should be said right here that the
meat used should first be looked over
carefully and all pieces of gristle and
coarse fat discarded. Then, after cut
ting into pieces of convenient size it
can be passed through the food chop
per. A small piece of ham. a slice or
two of cooked bacon, etc, will in most
cases add to the final mixture.
As regards seasoning that is depend
ent upon the mixture itself. Onion
juice. lemon juice, chopped parsley,
chopped celery, curry powder, ground
spices-any or all may be added ac-
corGing as the mixture warrants or
taste dictates. Croquettes with base
of chicken or other meat of a like deli
cate flavor, would need much less than
those made with mutton, cooked liver
etc
When the prepared mixture is cold
and ready for shaping have ready
board or large platter, saucer of
flour, four times as many fine dry
bread crumbs as you expect to use and
an egg broken in a shallow saucer.
mixed with a tablespoonful of warm
water and beaten just enough with a
fork to break the stringiness. Take a
tablespoonful of the mixture-if want
ed rather small. a level spoonful; with
the hands lightly mold it into any de-
sired shape, flattening the ends. Should
the mixture prove sticky the hands
may be either slightly creased or flour
ed, the latter is usually the better.
Gently lay each croquette in the saucer
Of egg and with a spoon dip the liquid
over ii until no spot is left bare. Lift
up carefully on a broad bladed knife
allow all superfluous egg TO drain off
then drop into the heap of dry crumbs
and roll until evenly coated and quite
dry. then set aside on a flat sur
face Proceed in this way until all
have been shaped, egged and crumbed
When the crOquette mixture is a very
consistent one this may be done sew
eral hours before they are to be fried.
For the frying use a deep saucepan
or kettle of heavy material and have
the fat in it at least an inch deeper
than the height of the croquettes, thus
providing for their thorough INNER
sion Place it over the fire TO heat
slowly. When at last il is so hot that
a blue smoke arises not only from the
edges but the center as we'll it is prob
ably hot enough. Test by dropping in
small piece of bread. If it browns
in forty seconds the fat is at the proper
degree Of heat. 1t is best to use some
form of a wire basket. as this allows
the cooking of a number of croquettes
at one time. First dip the basket in
the fat that the wires may be creased:
arrange in ii from three to five
crOquettes, never more than this, or
the fat will be cooled too much. Low
er the basket into the fat At first
and hot materials touch Raise the
basket for a second until the splutter
subsidies, then again lower the basket
until the croquetteS are submerged |
They should brown in a minute or less |
Lift them up, slightly tilt the basket |
that the fat may drain off well, then |
gently turn the croquettes out on some
soft, unglaZed paper laid on a flat pan |
When drained transfer to another
freshly papered pan and let stand in |
the open oven until all have been fried |
While this first lot is draining have |
the fat over the hottest part OF the |
fire that it may again be heated TO |
the proper temperature before frying |
another basketful.
The rules for meat croquettes apply |
also to those made with fish, except /
that one or more egg yolks are added |
just before the flaked cooked fish is |
turned IN; other proportions-one OF |
sauce to two of meat-are the same; |
little acid, lemon juice or vinegar, is /
usually sprinkled over the fish to ac- /
centuate its taste.
Besides croquettes made of meat and |
fish, there may be basis of cooked |
vegetables chopped fine, while of the |
starchy vegetables we give special |
recipe or two. Boil sufficient sweet |