Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Meat, Rice and Tomato Croquettes

• 1 cup chopped meat
  4 cups hot rice
  1 cup Croquette Sauce made with tomato instead of milk
  salt, pepper and cayenne
  lemon juice
  onion juice

Mix ingredients in order given; shape; dip in crumbs, egg and crumbs; fry in deep fat.

Fontage Cups or Timbale Cases

• ½ cup flour
  ½ teaspoon salt
  1 tablespoon olive oil
  1 egg yolk
  cayenne
  ⅓ cup milk

Mix ingredients in order given until smooth, strain, and let stand over night in a warm place. Heat fontage iron in hot fat, drain, dip in batter, place in hot fat, and fry until a delicate brown. Remove from iron, invert, and drain.

These cups are used for all kinds of creamed mixtures and forcemeats, and are used instead of patty shells and croustades.