Mix in order given, shape in balls about one inch in diameter, roll in sifted crumbs, and fry in deep fat until brown. Drain on soft paper, and serve hot. Serve with the salad course or as a savory.
318.—CHEESE CROQUETTES
| 3 tablespoons shortening | ¼ teaspoon paprika |
| 1/3 cup bread flour | ¼ teaspoon mustard |
| 1 cup hot milk | Few grains cayenne |
| ¼ teaspoon salt | 1 cup cheese cut fine |
Melt shortening, add flour; add hot milk, and stir until smooth and thick; add seasonings and cheese, and pour into a shallow dish to cool. Shape into small pyramids, roll in sifted crumbs, dip in egg, and again in crumbs, and fry in deep fat until brown. Serve immediately.
319.—FISH CROQUETTES
| 2 cups cold flaked fish | Salt and cayenne |
| 1 tablespoon lemon juice | 1 cup Croquette Sauce (see No. 192) |
| Few drops onion juice |
Use remnants of baked or boiled fish, sprinkle with lemon and onion juice, dust lightly with salt and cayenne, and mix with sauce. When cold, shape into small croquettes or cutlets, dip in crumbs, egg, and again in crumbs, and fry in hot deep fat one minute.
320.—MEAT CROQUETTES
To two cups of cooked meat cut in small pieces add one teaspoon of Worcestershire sauce and a few drops of onion juice; mix with one cup of Croquette Sauce (see No. 192) and put on ice until cold. Shape into small croquettes or cutlets, roll in crumbs, dip in egg, and again in crumbs, and fry in hot deep fat. Any left-over meat may be used.