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CROQUETTES - Defined

CROQUETTES—A mince of some cooked food, such as beef, lamb, mutton, veal, pork, sweetbreads, lobster, ham, all kinds of game, poultry etc., blended with a high seasoning, and a sauce to bind it with; when cold, it is made into forms, such as cones, rolls, balls, cutlets, etc., rolled in flour, then breaded, fried in hot fat a golden color; served with sauces and garnitures that are appropriate to the food used.

There are certain preparations called croquettes, made either of meat, fish, crustaceans, vegetables and eggs, cut up into small dice and frequently mixed with mushrooms about the same size as the meats and then mingle with certain sauces. Croquettes arc made of various shapes, such as pear, balls or cakes. These croquettes arc breaded in eggs and bread crumbs and are fried in a very hot frying-fat until they attain a fine golden color; they must be served as soon as done.

CHICKEN CROQUETTES, CREAM SAUCE. These are made with one pound of the white meat from a roast chicken, half a pound of mushrooms and a quarter of a pound of unsmoked red beef tongue, each article cut into onc-sixtcenth of an inch squares. Put into a sautoire a pint of cream thickened with egg-yolks; when it nearly boils stir in the chicken, mushrooms and tongue, allow it to boil a minute, then cool; with this preparation form cork-shapcd croquettes, dip them in beaten eggs and roll them in bread crumbs and then fry to a nice color.

LOBSTER CROQUETTES. Cut a pound of lobster into dice shapes, and have also one-quarter of a pound of truffles cut the same size as the meat. Put a quart of vcloute into a sautoire, season with salt, white and red pepper, and add a half a pint of celery puree; let reduce and moisten with cream, and incorpoate into it two ounces of lobster butter for each pound; then add the meat, let this preparation get quite cold, then divide it into halls an inch and a half in diameter, forming these into cork-shaped croquettes two inches in length, roll them in beaten egg and then in bread crumbs and fry a fine color; dress on folded napkins, arranging a bunch of fried parsley on top.

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