CROQUETTES
Reading edition
CHICKEN CROQUETTES
2 cups chopped chicken
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 teaspoons salt
1 teaspoon Worcestershire sauce
⅛ teaspoon paprika
⅛ teaspoon pepper
1 tablespoon chopped parsley
2 eggs
bread crumbs
Melt butter in saucepan; add flour and add cold milk slowly, stirring until smooth and creamy; add seasoning and parsley. Boil 3 minutes. Add chicken; mix well and pour out on platter to cool. When cool enough to handle take a large spoon of the mixture in floured hands; shape into balls, cones, or oval cakes and put into cold place until firm. Roll in bread crumbs, then dip in eggs beaten with 2 tablespoons milk, then in bread crumbs. Lay on plate which has been sprinkled with bread crumbs. Fry in deep hot fat until brown. Drain and serve.
RICE CROQUETTES
1 cup rice
2 eggs
3 tablespoons milk
1 teaspoon salt
1 tablespoon sugar
1 tablespoon butter
1 teaspoon chopped parsley
bread crumbs
Wash rice several times and boil with 2 quarts boiling water 30 minutes. Drain well and put into top of double boiler. Add 1 egg beaten with 2 tablespoons milk; add salt, sugar, butter and parsley; cook until egg thickens. Cool and shape into cones, balls or oval cakes. Roll in bread crumbs, then in egg beaten up with 1 tablespoon milk. Roll in bread crumbs and fry in deep hot fat until brown.
SALMON CROQUETTES
1 cup boned salmon
1 tablespoon butter
1 tablespoon flour
½ cup milk
½ teaspoon salt
⅛ teaspoon pepper
1 teaspoon lemon juice
Make a cream sauce with the butter, flour, milk, salt and pepper. Put salmon into bowl and add the sauce and lemon juice; mix well with fork until salmon is well broken. Set aside and when cold mold into desired shapes, roll in bread crumbs, then dip in egg beaten with 1 tablespoon cold milk, then in bread crumbs. Fry in deep hot fat.
NUT AND POTATO CROQUETTES
2 cups hot riced potatoes
¼ cup cream or milk
½ teaspoon salt
⅛ teaspoon pepper
few grains cayenne
yolk of 1 egg
⅓ cup chopped pecan nut meats
½ teaspoon Dr. Price's Baking Powder
Mix all ingredients with fork until light. Shape as for croquettes. Roll in bread crumbs. Dip in egg which has been mixed with a little cold water. Roll in bread crumbs again and fry in deep hot fat until brown. Drain on unglazed paper and serve.