CROQUETTS
All Croquettes should be golden in 2 to 4 minutes.
ABOUT CROQUETTES
Use about 3/4 cup of heavy cream or brown sauce to 2 cups of ground or minced solids, meat or fish and vegetables.
The solids should not be watery-always well drained. You may add to the hot sauce 1 to 2 egg yolks and let them thicken slightly off the heat. Add enough sauce to the solids so that they are well bound, but still of a rather stiff consistency. There is a good deal of leeway in this relationship, provided-after chilling-the mixture can be easily handled. Spread it in a greased pan and chill thoroughly. You may also brush the top of the mixture lightly with butter to avoid crusting. When cool, form into shapes not larger than 1 x 1 x2-1/2 inches or in small balls or cones. Roll in flour, then coat carefully in a bound breading. Allow them to dry on a rack for an hour, if possible. To avoid bursting, if the mixture is a soft one, you may coat as described. Then dry for about 10 minutes, recoat and dry for 1 hour before frying.
Preheat deep-fat fryer to 375°F to 385°F and immerse the croquettes, not too many at a time, in a basket, so they will have exactly the same amount of cooking time. They will be golden in 2 to 4 minutes, unless otherwise indicated. Drain on absorbent paper. You may hold them briefly before serving on a rack
in a 350” oven.
To reheat croquettes, use a 400” oven.
CROQUETTESOFCOOKEDFOOD
Prepare:
Cream Sauce (see recipe at end of section)
When the sauce is smooth and hot, remove from heat and add: 1 to 2 egg yolks
allowing them to thicken slightly. Add to the sauce until it binds: 2 cups minced solid food: cooked meat, fish or vegetables 1 tablespoon chopped onion
2 tablespoons chopped parsley
Return the pan to very low heat and season the food well with a choice of:
Salt, pepper or paprika | l/2 teaspoon hot pepper sauce. |
Freshly grated nutmeg or celery salt | 2 teaspoons cooking sherry |
2 teaspoons lemon juice | l/2 teaspoon dried herbs |
1 teaspoon Worcestershire sauce | 1/2 teaspoon curry powder |
Cool and, in shaping, place in the center of each croquette either: A sauteed mushroom
A piece cooked chicken liver A pimiento olive
A well drained, seasoned or marinated oyster
Bread, dry and deep-fat fry the croquettes as directed in About Croquettes at beginning of section above. Drain on absorbent paper.
