Page:Meier - The Art of German Cooking and Baking.djvu/65

 cup of bouillon, white wine, lemon juice, cream, champignon juice, salt and pepper, then boil. It must be savory and thick.

The champignons are cut into small pieces and put into the gravy, also the sweetbread cubes. Then stir in the yolks of 2 eggs. Cool it and shape into oblong croquettes. Beat the egg well, dip in the croquettes and then into the roll crumbs. Bake in deep lard to a golden yellow color. If the croquettes are too soft, add more flour. If you want them^ as a side-dish, take only half the quantity given.

Remarks: You can make croquettes from remnants of veal and prepare them much more simply. See No. 31.


 * 1 lb. of veal

Salt, pepper

1½ tbsps. of lemon juice

2 yolks of eggs

2 tbsps. of butter or drippings

3 tbsps. of flour

1 cup of bouillon or

1 cup of water mixed with

¼ tsp. of meat extract

½ cup of cream

1 egg and roll crumbs for breading

Good lard for baking

Preparation: The meat is cut very fine. The preparation is the same as in No. 30, Sweetbread Croquettes.


 * 1½ lbs. of veal

2 eggs

1½ tbsp. of butter

1 tbsp. of lemon juice

1 pinch of nutmeg

1 tsp. of capers

Salt, pepper

Roll crumbs for breading

Preparation: The meat is chopped fine or ground twice and mixed well with the eggs, salt, pepper, lemon juice, capers and nutmeg. It is then formed into oblong shapes, dipped in roll crumbs and baked or fried to a light brown in hot butter or lard, then placed on a platter.

For the gravy put ¼ tablespoonful of flour into the butter or drippings, steep and add % cup of water or bouillon or left-over gravy. Strain and pour over the meat balls and serve. They are also good served cold.