CROQUETTES
GENERAL DIRECTIONS
Croquettes are simply minced meat mixed with a thick sauce, then rolled into shape and fried. Any kind of cooked meat, fish, shell-fish, hard-boiled eggs, and some kinds of vegetables may be served as croquettes. Croquettes may be plain, using one kind of meat alone, or made richer by combining with it sweetbreads, brains, mushrooms, truffles, etc. Whatever meat mixture is used, the rules for sauce, molding, and frying are the same. Shape. The croquettes may be shaped like cylinders, pyramids or chops. The meat should be chopped very fine. (An “Enterprise Chopper” is recommended.) They should be very soft and creamy inside, and should be fried to a light golden color only. How to serve. Serve them on a napkin and garnish with parsley.
THE ENTERPRISE CHOPPER
This simple machine minces meat very fine, and is useful in making croquettes, forcemeat for stuffings, etc. Where meat having much fiber is put in the chopper, it soon becomes clogged. The end piece can then be taken off, and the fiber clinging to it, which stops the holes, be removed. In making timbales the meat put through the chopper in this way, and then pounded, will sometimes do without being passed through a sieve.
SAUCE FOR CROQUETTE MIXTURE
(To this amount of sauce add two cupfuls of meat.)