Pinch of allspice.
Rub together until thoroughly mixed and then put in a warm dry place for twenty-four hours. Put through a fine sieve. Place in a bottle and use one teaspoon of this mixture in place of salt.
The average housewife seldom thinks of using such herbs as sweet basil, sorrel, tarragon, leek and chervil, yet they give a delicious flavoring not only to soups, stews, ragouts and goulashes, but to made dishes. They can be grown in the kitchen garden. A good sauce is important, and not only increases the portion, but also gives it an attractive appearance.
Leftover meats and vegetables may be turned into palatable food with just a little time and energy. The basis of all croquettes should be a good thick moulding sauce that will give a product that is creamy and delicious to taste.
Owing to the fact that croquettes and cutlets are usually fried in hot fat, it is not necessary to add either shortening or butter to the cream sauce.
The true secret to good croquettes or cutlets is to have the mixture rich and creamy. Mould into croquettes and then dip in flour and then in the egg mixture and finally roll in fine crumbs. Now fry until golden brown in hot fat.
How to make the foundation:
Place in a saucepan:
One cup of milk,
Seven level tablespoons of flour,