Materials Used for Croquettes

Ingredients

• one tablespoonful of grated cheese
• two eggs in the sauce
• one quarter inch long
• salt
• pepper

Directions

1. CHICKEN CROQUETTES

2. Chop the chicken very fine, using the white meat alone, or the dark meat alone, or both together. Season with salt, pepper, onion-juice, and lemon-juice. Chopped mushrooms, sweetbreads, calf's brains, tongue, ham or truffles are used with chicken, and a combination of two or more of them much improves the quality of the croquettes.

3. VEAL CROQUETTES

4. Veal is often mixed with chicken, or is used alone as a substitute for chicken. Season in same manner and make the same combinations.

5. SWEETBREAD CROQUETTES

6. Cut the boiled sweetbreads into small dice with a silver knife. Mix with mushrooms, using half the quantity of mushrooms that you have of sweetbreads. Use two eggs in the sauce.

7. OYSTER CROQUETTES

8. Scald the oysters; cut them into small pieces with a silver-plated knife.

9. LOBSTER CROQUETTES (see page 138)

10. FISH CROQUETTES (see pages 121 and 126)

11. MEAT AND BOILED HOMINY CROQUETTES

12. Equal proportions.

13. MEAT, RICE, AND TOMATO CROQUETTES

14. Equal proportions of meat and boiled rice: moisten with tomato puree.

15. MACARONI CROQUETTES

16. Boil the macaroni in salted water until tender; let it cool; then cut into pieces one quarter inch long, forming rings. To a cupful of the rings add one tablespoonful of grated cheese.

17. The sauces to serve with croquettes are brown, Bechamel, Poulette, and Tomato.

18. [Sidenote: General directions.]

19. Timbales are forms of pastry or of forcemeat filled with salpicon. They are made in individual, border, or cylinder molds. The receipts below give the rules for making the pastry, forcemeat, and salpicon, and the combinations. For forcemeat, the raw meat is used, and may be used alone or mixed with panada: in the latter case it is called Quenelle forcemeat. Cut the meat or fish in pieces (excepting chicken, which is scraped), and pound it in a mortar to separate the flesh from the fiber, then press it through a puree sieve. Do not chop the meat, as the fiber is not then so easily separated. If the meat pulp is mixed with panada, press it through the sieve again so the paste will be perfectly smooth and fine. Truffles are used in decorating the molds and in the salpicon. The little bits left from the decoration are chopped and used in the salpicon or in a sauce.

20. Truffles can be bought in tins, and as very little is used at a time they are not as expensive as at first appears. To preserve truffles left over in an opened can, drain them from the liquor and roll them in melted paraffine or in melted suet. With the air-tight covering which either of these things gives, the truffles can be kept in the refrigerator for an indefinite time.

Nutrition, whole recipe (rough)

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Cheese	1 oz (28g) cheddar	113
Egg	1 large egg (50g)	78
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Sauce	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.