Page:The Boston cooking-school cook book (1910).djvu/417

 Cheese Croquettes

3 tablespoons butter 1/4 cup flour 2/3 cup milk Yolks 2 eggs 1 cup mild cheese, cut in very small cubes 1/2 cup grated Gruyère cheese Salt and pepper Few grains cayenne

Make a thick white sauce, using butter, flour, and milk, add yolks of eggs without first beating, and stir until well mixed; then add grated cheese. As soon as cheese melts, remove from fire, fold in cheese cubes, and season with salt, pepper, and cayenne. Spread in a shallow pan, and cool. Turn on a board, cut in small squares or strips, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain on brown paper. Serve for a cheese course.

Chestnut Croquettes

1 cup mashed French chestnuts 2 tablespoons thick cream Yolks 2 eggs 1 teaspoon sugar 1/4 teaspoon vanilla

Mix ingredients in order given. Shape in balls, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.

Chestnut Roulettes

1 cup chestnut purée 2 eggs Few drops onion juice 2 tablespoons butter 2 tablespoons heavy cream 1/4 teaspoon salt Few grains paprika

Mix ingredients in order given, cook two minutes, and cool. Shape a little larger than French chestnuts, dip in crumbs, egg, and crumbs again. Fry in deep fat, and drain on brown paper.

Lenten Croquettes

Soak one-half cup lentils and one-fourth cup dried lima beans over night, in cold water to cover; drain, add three pints water, one-half small onion, one stalk celery, three slices carrot, and a sprig of parsley. Cook until lentils are soft, remove seasonings, drain, and rub through a sieve. To pulp add one-half cup stale bread crumbs, one egg slightly