(
Sufficient to Serve Six
)
- 1 c. finely chopped left-over meat
- 1 c. cold steamed rice
- 1/2 c. thick white sauce
- 1 Tb. chopped onion
- 1 tsp. celery salt
- Salt and pepper
- 1 egg
- Fine crumbs
Mix the meat and rice, stir into them the white sauce, onion, and celery salt, and salt and pepper to taste. Shape into croquettes, or patties; roll first in the egg and then in the crumbs. Fry in deep fat until golden brown and serve with any desirable sauce.
TIMBALE CASES
92. TIMBALE CASES.--Such foods as creamed sweetbreads, creamed sweetbreads and mushrooms, and other delicate foods that are served in small quantities can be made very attractive by serving them in timbale cases. These are made out of a batter by means of a timbale iron and fried in deep fat until brown. In serving them, place them either on a small plate or on the dinner plate with the rest of the dinner. To make them especially attractive, dip the edge into egg white and then into very finely chopped parsley. Fig. 26 shows creamed sweetbreads served in a timbale case.
93. To prepare timbale cases, a timbale iron, such as is shown in Fig. 27, is required. Such an iron consists of a fluted piece of metal that is either solid or hollow and that has attached to it a handle long enough to keep the hand sufficiently far away from the hot fat.
The batter required for timbale cases and the directions for combining them are as follows: