TODAY’S RECIPE

Southland Times, Issue 23794, 17 April 1939, Page 9

TODAY’S RECIPE

CAULIFLOWER CROQUETTES

3 tablespoons butter. 4 tablespoons flour. 1 teaspoon salt. ¥& teaspoon paprika. Two-thirds cup milk. 1 cup finely-grated cheese. 2 egg yolks. 2 cups cooked cauliflower. 1 cup stale breadcrumbs. Cornflakes. Make a white sauce from butter, flour and seasonings. Remove from fire and add cheese. Stir till thoroughly blended but do not continue to cook. Add egg yolks slightly beaten, the cauliflower, finely chopped, and the stale breadcrumbs. Mix thoroughly and spread out about one inch thickness on a board to cool. When thoroughly cool and stiff cut into desired shapes, drop into cornflakes, shape into balls, rolls, or pyramids with your fingers. Fry in deep fat at 385 degrees F. until golden brown in colour. Drain on absorbent paper and serve very hot garnished with parsley. May serve a tomato or white sauce with the croquettes. N.B. Care must be taken to have the mixture stiff before forming into balls, and so on. It is quite a good idea to leave the prepared mixture for several hours to cool before rolling in cornflakes. If you have no thermometer, drop a one inch cube of bread into the fat. When it turns a golden brown in 40 seconds, then the temperature of the fat will be 385 degrees F. SARAH.