Domestic

New Zealand Tablet, 19 November 1914, Page 57

Domestic

By MaubikHj

CROQUETTES OF EVERY SORT AND KIND. Croquettes, rissoles, , and things of that sort are such useful dishes. They are made of odds and e#ds of ‘ left-overs,' which would be very unappetising if eaten cold, but which can be cooked .up to really tempting dainties if ; they are made into croquettes. During the summer months people always fancy ’ them more than heavy slices of roast or boiled meat. They are easily cooked, too, which is a decided advantage in warm weather. . * Veal Croquettes.lngredients: Some remains of cold veal, a little bacon, a little thick gravy, puff pastry, loz of breadcrumbs, 1 egg, parsley, pepper, sari/ and lemon rind. v Chop the veal finely, and add to it the bacon, also chopped, and the parsley, lemon, rind, pepper; and salt. \ Mix these ingredients well together, and moisten them with a little thick gravy. Make some puff pastry, cut it info rounds, and put about a dessertspoonful of the veal mixture on each. Cover with -a second similar round, press the edges well together, dip them first into the egg, and then' into the breadcrumbs, and fry in hot fat. V Poached Rabbit Croquettes.—lngredients : hard for frying, some rabbit, some stock, 1 egg (yolk only), Joz butter, spinach, seasoning to taste. Pound the rabbit flesh smoothly, place half of it in a stewpan with some stock, and stir until smooth. Then add the other half in a basin, also the butter, seasoning, and yolk of egg." Form the" mixture into croquettes, sprinkle them lightly all, over with flour, and fry them till brown in boiling fat. - Prepare the spinach in the usual way, pile it on a. dish, place the croquettes on it, and serve with dried crumbs scattered over. ...

;•/. Codfish Croquettes.lngredients: ’■ 4 . cupfuls t of. mashed potatoes, 3 cupfuls of boiled cod, a little butter, 2 well-beaten eggs, lard for frying. Mince the fish finely, and add the potatoes and butter, mixing all well together. Then add - the eggs, imixing,: them in thoroughly, and drop the mixture by spoonfuls into hot lard. Fry until crisp and brown. ; Chicken Croquettes.lngredients: 2 cupfuls of minced chicken, £ cupful fine breadcrumbs, some gravy or melted butter, 2 well-beaten eggs, 2 hard-boiled eggs (yolks only), pepper, salt, and chopped parsley to tasre. Mix into a paste the chicken, breadcrumbs, and eggs, adding enough gravy to moisten the whole. Next put in the seasonings and the yolks of hard-boiled eggs, rubbed fine with the .back of a silver spoon. Mix up into a paste, which must not be too wet. Flour your hands' and shape the mixture into croquettes with your fingers, coat . them-well with flour, and fry a few at a time in dripping or half lard and half butter. When the croquettes are well browned, lay them in a hot colander, so that all the fat may drain away. Serve in a heated dish with watercress. ■ - - Ham Croquettes.—lngredients; Jib of cooked ham, Jib of cooked potatoes, 2 hard-boiled eggs, 1 yolk of egg, 1 tablespoon of minced parsley. Chop the ham and eggs, and mix them with the parsley; then add the potatoes and seasoning, arid, lastly, the yolk of egg. Mix all well together. Form into croquettes with your floured hands, and fry till brown in boiling fat. '