Finished croquettes look suspiciously like chicken nuggets, but their variety of ingredients is more likely to appeal to adult palates. Not that there’s anything wrong with grown-ups liking chicken nuggets, of course…

Meat croquette recipe

Twelve ounces meat, 2 ounces butter, 2 tablespoonfuls flour, 1 cup cream.

Mince or grind meat fine. Rub butter and flour together and put in a saucepan over fire with the cream. Stir these together until thick. Then add the meat as soon as mixed, take off the fire and do not cook. Season with salt, pepper and nutmeg. Set in the refrigerator to chill.

Form into pyramids, dip in beaten egg and cracker crumbs and fry in boiling hot lard.

Rice croquette recipe

Rice croquettes are a dainty at their best with creamed chicken or veal.

Wash and boil one cup of rice, salt and drain. Beat with a fork or egg beater until even and smooth. Moisten with either milk, broth or tomato sauce. Just before taking from the fire, add the beaten yolks of two eggs and nutmeg and white pepper to taste. Then add two tablespoonfuls of butter. Stir thoroughly so that the eggs will thicken the mixture. Set over the fire and stir through it two tablespoonfuls of grated cheese. When the rice begins to thicken, cool and finish as in other croquettes.

Photo by FotoosVanRobin

About this story

Source publication: The Washington Herald (Washington, D.C.)

Source publication date: September 06, 1914

Filed under: 1910s, Meat recipes, Side dish recipes

Click for more on these topics: , , , ,

Have a comment? Leave it here!

Pin It on Pinterest