CROQUETTES, TIMBALES, CASSEROLES, STEWS AND OTHER MEAT DISHES

Improved with Lea & Perrins' Sauce

One of the greatest problems in the average household is what to do with meat, fish or vegetables which are of too small a quantity to serve alone and yet too worth-while to be wasted. Deliciously seasoned with Lea & Perrins' Sauce, croquettes, cutlets, meat cakes or creamed dishes, served in attractive bread and pastry cases, not only help to keep down the meat bill, but also to keep up the family's enthusiasm for mother's cooking. By forming the well-known cone-shaped croquette into a cylinder-shaped or a crescent-shaped cutlet, and serving it with any one of the delicious Spanish, Creole, Tomato or Mushroom Dressings given in [Chapter II], an old recipe is made into a new dinner surprise.

BASIC RECIPE FOR CROQUETTES

Improved with Lea & Perrins' Sauce

Melt the butter, add the salt, remove from fire and stir in the flour until smooth. Add the stock or rice water slowly, stirring constantly, until all is added and boil for five minutes, or until thick and creamy. Add the cooked meat, ground, the Lea & Perrins' Sauce, and cool.

When thoroughly chilled, pat mixture into desired cylinder or cutlet shape and roll in bread crumbs. Beat the egg until well blended, adding to it 1 tablespoonful of melted butter and 3 tablespoonfuls of water. Dip the croquette in this egg mixture, roll in the bread crumbs again, and put into the ice-box for an hour or more to harden before frying.

Fry in deep fat or oil which will brown a cube of bread to a golden brown in 40 seconds. Do not fry croquettes for more than 40 seconds. Drain in frying basket or on brown paper.

If desired, pour 2 tablespoonfuls of oil or melted fat over the unfried croquettes and bake in a very hot oven for from five to eight minutes, dressing occasionally with more oil if necessary.

Serve with Tomato, Cheese, Mushroom or Hollandaise sauce given in [Chapter II.]

If croquettes have been shaped into cutlets, a macaroni stick is usually stuck in the pointed end to imitate a chop bone.

VEAL CROQUETTES

Improved with Lea & Perrins' Sauce

A delicious combination calls for 1 cupful of cooked and cubed veal and 1/2 cupful of rice in place of the meat required in the above recipe. Proceed as usual, shaping the croquette into cutlet or chop shape. Serve with a Tomato, Spanish, Creole or a Mushroom dressing.

CHICKEN CUTLETS

Improved with Lea & Perrins' Sauce

For this use 1-1/2 cupfuls of cooked cubed chicken, or 1 cupful of chicken and 1/2 cupful of cooked sweetbreads, celery or mushrooms as desired, in the Basic Croquette recipe. Serve with White, Celery or Oyster dressing given on page 10.

RICE CROQUETTES

Improved with Lea & Perrins' Sauce

Add the grated cheese to the rice and bind the mixture together with 1 well-beaten egg to which 2 tablespoonfuls of water has been added. Add the Lea & Perrins' Sauce. If too stiff, add a little more water, form into croquettes, roll in bread crumbs, beaten egg and bread crumbs again and chill. Fry in fat hot enough to brown a cube of bread in 40 seconds. Drain and serve with Spanish or Creole dressing. These croquettes may form the basis of a luncheon menu or may be served as a vegetable or side dish for dinner.

MACARONI CROQUETTES

Improved with Lea & Perrins' Sauce

Cut cooked macaroni into fine pieces, and measure four cupfuls. Add 1/2 cupful of grated cheese, bind the mixture together with 1 well-beaten egg, add 2 tablespoonfuls of Lea & Perrins' Sauce, a little more water if the mixture is too stiff to mold, shape into croquettes, chill and fry as usual.

PEANUT OR WALNUT CROQUETTES

Improved with Lea & Perrins' Sauce

Use 4 cupfuls of ground peanuts or walnuts in place of meat in the Basic Croquette recipe. Add enough of the croquette sauce to the nuts to make them easy to mold. Shape into croquettes, roll in bread crumbs, egg and crumbs again and chill. Fry as usual.

SWEET POTATO CROQUETTES

Improved with Lea & Perrins' Sauce

These are made the same way as the rice croquettes, using sweet potatoes in place of the rice in the Rice Croquettes recipe and omitting the cheese.

MUSHROOM CROQUETTES

Improved with Lea & Perrins' Sauce

For these use 2 cupfuls of chopped mushrooms in making the Basic Croquette recipe. Add to them just enough of the croquette sauce to mold firmly together. Shape and fry as usual. Serve with a Cream, Hollandaise or Bearnaise Sauce.

SALMON CUTLETS

Improved with Lea & Perrins' Sauce

Use 2 cupfuls of canned salmon and 2 cupfuls of cooked rice, adding 2-1/2 tablespoonfuls of Lea & Perrins' Sauce, 1/2 teaspoonful of salt and 1 tablespoonful of lemon juice. Bind together with an egg and shape into croquettes, rolling in bread crumbs and beaten egg as usual. Fry and serve with Tomato, Bearnaise or Hollandaise Sauce.

FISH CUTLETS

Improved with Lea & Perrins' Sauce

Proceed as in making Salmon Cutlets, using the same proportions of any preferred cooked fish.

SURPRISE CROQUETTES

Improved with Lea & Perrins' Sauce

Press into the center of fish or meat croquettes, just before rolling in the bread crumbs, a raw oyster, a cooked mushroom, a stuffed olive or a piece of hard-cooked devilled egg. When the croquette is eaten the diner is delighted to find in the center this spicy surprise.

REMEMBER:—Lea & Perrins' is the Only Original Worcestershire Sauce. None of the so-called "Worcestershires" can be used in these recipes with good results.