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Macaroni and Spaghetti Croquettes

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 2 ingredients
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Macaroni and Spaghetti Croquettes

Ingredients

Directions

  1. Break in small pieces, plunge in boiling salted water, cook until tender, drain, cool, then cut in small rings. Add to each cupful one tablespoonful of grated cheese, one-fourth teaspoonful of paprica and

  2. ENTREES. 119

  3. mix together with a very little heavy white sauce, just enough to hold the mixture together. When cool mould and dip in crumbs, egg and crumbs. Serve with tomato, poulette or mushroom sauce.

By Norton, Caroline Trask. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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