Cut cold roast mutton in thin uniform slices. Cook two tablespoons butter with one slice onion, finely chopped, five minutes. Add mutton, sprinkle with salt, pepper, and pour over Brown Mushroom Sauce, to which add one tablespoon Worcestershire Sauce. Simmer until heated throughout. Arrange slices of meat over-lapping one another around a pyramid of fried potato balls; pour around sauce; garnish with toast tri-angles. Lamb, veal, duck or game may be served in this manner.
Lamb Croquettes
- 1 cup cold cooked lamb finely chopped.
- ¼ cup cold boiled potatoes finely chopped.
- 2 tablespoons butter.
- 1 slice onion finely chopped.
- 4 tablespoons flour.
- 1 cup stock.
- 1 teaspoon parsley finely chopped.
- Salt and pepper.
- Left-over peas.
Process: Cook onion in butter five minutes; remove onion. Add flour and stir to a smooth paste, add stock gradually, stirring constantly; add meat, potato, salt and pepper; simmer gently until meat and potato is blended with sauce. Spread mixture on a plate to cool. Divide the mixture into equal parts (this mixture will make about seven croquettes).
Take up a portion of the mixture and make a depression in centre, put in a teaspoon of left-over cream peas, enclose peas carefully, shape, dip in crumbs, eggs and crumbs again. Fry in deep hot fat. Drain on brown paper and serve with Sauce Bearnaise.
Left-over Roast Pork Croquettes
Prepare a thick White Sauce and season it delicately with a very little sage. Add one and one-half cups of finely chopped cold roast pork. Season with salt, pepper and a few drops onion juice. Add one-half teaspoon finely chopped parsley. Spread mixture on plate to cool. Shape; roll in crumbs, egg and crumbs, and fry in deep hot fat. Arrange in a pyramid on hot serving platter, surround with baked apples. Pass “Sauce Soubise.”
Left-Over Poultry
Chicken Croquettes
- 2 cups cold cooked fowl chopped fine.
- ½ cup English walnut meats chopped
- moderately.
- ½ teaspoon salt.
- ¼ teaspoon celery salt.
- Few grains cayenne.
- Slight grating nutmeg.
- 1 teaspoon lemon juice.
- Few drops onion juice.
- 1 teaspoon finely chopped parsley.
- ¾ cup thick White Sauce.
- Bread crumbs.