Page:Browne - The Plain Sailing Cook Book.djvu/58

 MEAT CROQUETTES


 * MATERIALS

1 cup cooked meat (veal, chicken, or lamb)—finely chopped

½ cup White Sauce No. 3

Bread crumbs

1 egg

1 teaspoon onion juice

½ teaspoon salt

Pepper

Fat for frying


 * UTENSILS

Mixing-bowl

Spoon

Plate

Small bowl

Dover beater

Frying-kettle

Colander and paper

Meat-fork

DIRECTIONS 
 * 1) Make White Sauce No. 3, in accordance with directions on (page 150.)
 * 2) Put the chopped meat in a mixing-bowl and add the White Sauce to it, mixing well together.
 * 3) Stir in the onion juice, salt, and pepper, and set the bowl in a cool place to chill.
 * 4) Cover a plate with bread crumbs, put 1 tablespoon of the cold meat mixture on this, and roll it about until it is coated with crumbs, then mould it into a ball or cylinder with the tips of the fingers. Repeat this operation until all the meat mixture has been shaped.
 * 5) Beat the egg in a bowl, dip each croquette into the beaten egg, and then roll it once more in the bread crumbs.
 * 6) Melt the fat in an iron kettle, and allow it to become very hot.
 * 7) Put the croquettes into the fat, turn them frequently while cooking until they are well browned on all sides, then lift them out with a meat-fork and place them on soft crumpled paper in the colander. Serve as soon as possible after cooking—either plain or with White Sauce No. 1 (page 150).