VEAL CROQUETTES
(
Sufficient to Serve Six
)
- 2 c. cold ground veal
- 1 c. thick white sauce
- 2 Tb. chopped onion
- 1 Tb. chopped parsley
- Salt and pepper
- 1 egg
- Fine crumbs
Mix the ground veal with the white sauce, add the onion and parsley, and salt and pepper to taste. Shape into oblong croquettes. Roll first in the beaten egg, which, if necessary, may be increased by the addition of a little milk, and then in the crumbs. Fry in deep fat until a golden brown. Serve with or without sauce.
90. SWEETBREAD CROQUETTES.--An extremely palatable dish can be made by frying in deep fat sweetbreads cut any desirable shape and size. These are usually served with a vegetable, and often a sauce of some kind is served over both.
To prepare the sweetbreads, parboil them according to the directions given in Art. 17. Cut them into the kind of pieces desired, sprinkle the pieces with salt and pepper, and dip them into beaten egg and then into crumbs. Fry in deep fat and serve with a vegetable or a sauce or both.
91. RICE-AND-MEAT PATTIES.--Sometimes not enough meat remains after a meal to make a tasty dish by itself. In such a case, it should be combined with some other food, especially a starchy one, so as to extend its flavor and produce a dish that approaches nearer a balanced ration than meat alone does. A small amount of any kind of meat combined with rice and the mixture then formed into patties, or croquettes, provides both an appetizing and a nutritious dish.
RICE-AND-MEAT PATTIES