When the croquettes are of a fine yellow-brown, take out with a wire spoon and lay within a heated colander to drain off every drop of fat.
If desired the croquettes may be steamed over hot water in a steamer for three hours, or plunged directly into a kettle of boiling water and boiled for one hour.
Bake one hour in a hot oven, turning the croquettes occasionally.
Next day skim off the fat, strain the broth from the chicken, shaking the colander to do this well, and put aside the meat for croquettes or a scallop.
Let it get perfectly cold and make into croquettes as directed for beef croquettes.
I have no more doubt of that than I have that Matilda is putting too much onion in the croquettes for Tom this blessed minute.
I have directed Matilda to give him chicken croquettes for his luncheon, and I have written out the menu for every meal till I get home.
Have some treacle cold, and when it boils, dip your croquettes in it one after another, and serve up in the middle of next week.
The yolks of two shop-eggs may be added, but this is a matter of taste, and unless the eggs are very stale they will give your croquettes too nutty a flavour.
Some roll the croquettesin the ashes, but this is not to be recommended, unless where there are foreigners at table and a man servant is kept.
Form into croquettes with floured hands, and fry in deep fat.
The third course may comprise chicken croquettes or rissoles, accompanied by lettuce or celery salad.
Work the butter, egg, salt, and sugar into the rice, make into croquettes with the floured hands, and fry in deep fat.
Set this aside until cold enough to handle, then form into croquettes between the floured hands.
Croquettes too, if properly prepared, are delicious, but they must be soft and creamy inside, not hard like sausage balls.
When perfectly cold, form into small croquettes with the hands, roll in beaten egg, then in fine cracker crumbs, and fry in deep fat.
The creamed lobster is served in cups covered with brown tissue paper, the browned chops, browned fried potatoes, and browned rice croquettes are served on plates decorated with a design of brown oak leaves and acorns.
If the duck is roasted unstuffed, serve macaroni or spaghetti, browned sweet potatoes or hominy croquettesand stewed celery, brussels sprouts or stuffed tomatoes.
The meat varies greatly in its power to absorb the sauce, therefore it is impossible to give an exact amount but if the sauce is thick a large portion may be used and the croquettes will be all the more creamy for it.
Serve with turkey, rice either plain, boiled or in croquettes, or sweet potato or chestnut croquettes and boiled onions or stewed celery and cranberry sauce.
Stuffed white or sweet potatoes, hominy croquettes or any of the foregoing starchy vegetables and any of the preceding succulent vegetables or spinach, young carrots or brussels sprouts.
With goose, serve potato or hominy croquettes and sauer kraut or carefully boiled cabbage or stewed turnips.
Mix with one cup of minced meat or chicken, form into croquettes after the mixture has stood an hour.
Save bread crusts and dry them in the warming closet of the kitchen range, to roll fine for a coating for fried oysters, croquettes and cutlets.
Have all the croquettes of perfectly uniform size and shape, and lay them aside on a dish, not touching one another, for an hour or more before frying.
About one tablespoon of flour may be added to hold the croquettes together.
Fry croquettes a light brown; drain over the fat, lift the frying-basket from the hot fat to a round plate, remove the articles from the basket quickly to brown paper, drain a moment and serve.
Can she make ozzer sings as ze croquettes of codfish?
And does Mrs. Hetterman support the family on ze croquettesof codfish?
Of course, if potato croquettes are desired and no potatoes are on hand, it will be necessary to cook potatoes and mash them especially for this purpose.
Bean croquettes may be served plain, but they are much improved by the addition of tomato sauce.
Croquettes made according to the accompanying recipe will be found a delightful addition to the menu.
A sauce flavored in this way lends itself nicely to the garnishing of croquettes or soufflés, and it will be found quite tasty if it is served over some vegetables, such as steamed cauliflower, mashed potatoes, or rice served as a vegetable.
Boiled leg of pork, carrots, parsnips, and pease-pudding; fowl croquettesmade with remainder of cold fowl.
Cover the croquettes with egg and bread crumbs, and fry them a delicate brown.
Explain why bakedcroquettes require a sauce to make them most tasty for serving, while fried croquettes do not.
Croquettes may be dipped in melted butter or substitute or they may be "dotted" with bits of fat and browned in the oven or broiling oven instead of frying in deep fat.
Croquettes are cooked vegetable, cereal, meat, or fish mixtures dipped in dried crumbs and eggs and browned in deep fat.
Meat and fish are usually mixed with a thick White Sauce when used for croquettes, hence croquettes invariably contain a starchy substance.
Doubtless many housekeepers who dislike the odor of hot fat and the cleaning of utensils used in frying foods, will consider the process of baking croquettes very much more satisfactory than that of frying.
Rice and potato croquettes are usually cylindrical in shape, while chicken croquettes are formed into cones.
Thanks to Augustine, Philadelphia became celebrated in America for its Oyster Croquettes and Terrapin and Broiled Oysters--what a work of genius this, with the sauce of his invention!
Always serve either cream or tomato sauce with croquettes and cutlets and garnish them with parsley or cress.
Mix thoroughly and then mould intocroquettes and dip in beaten egg and then into fine bread crumbs.
Form into croquettes and then dip in beaten egg, and then in fine bread crumbs; fry in hot fat.
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.
Mix thoroughly and then mould into croquettes and roll in flour, then fry until golden brown in hot fat.
Mould into croquettesand then dip in beaten egg and then in fine crumbs and fry golden brown in hot fat.
Croquettes are shaped either in the cylindrical or conical forms and cutlets in flat, either round, triangle or chop shape.
Save enough of the egg to dip the croquettes in, and add the remainder to the beans.
Shape into croquettes and roll a smelt around each one, fastening it by sticking the tail through the head.
When the housewife is planning to fry fritters or croquettes she should, if possible, crumb the articles to be fried several hours before frying, and stand aside to become perfectly cold.
Eighteen croquettes were made from this quantity of rice.
Use the whites of eggs for dipping croquettes if possible.
Dip thecroquettes into the whites of eggs, then roll them in fine, dried bread crumbs and fry in deep fat.
This thick sauce may be used to mix with meat for croquettes in the proportion of 1 cup of sauce to 2 cups of chopped cold roast lamb, beef, veal or chicken.
Croquettes may be made the day before wanted, and placed in a refrigerator or cool place.
Put the sifted crumbs on a board, roll the croquettesin the crumbs, dip in a dipping mixture made of eggs and milk, roll again in the crumbs and fry in deep fat.
One pair of thoroughly cooked sweetbreads may be chopped with the chicken, or you may add a pair of parboiled calf's brains; this increases quantity, and makes the croquettes more creamy.
Chicken croquettes may be made and fried early in the day, ready to rewarm on brown paper in a baking pan in a hot oven ten minutes before serving time.
Prepare the mixture as for lobstercroquettes (Art.
A recipe for croquettes in which fish is combined with rice follows.
If the elaborate garnishing here suggested is not desired, the croquettes may be served with merely a suitable sauce.
Left-over chicken may be used to advantage for croquettes made according to the following recipe.
As soon as the correct temperature is reached, put several of the croquettes in the basket and set the basket in the pan of hot fat so that the croquettes are entirely covered.
Finally remove the croquettes from the basket and place them on any kind of paper that will absorb the excessive fat.
Explain the procedure in frying croquettes in deep fat.
After the mixture that is to be fried has been prepared, and while the croquettes are being shaped, have the fat heating in the deep pan, as in Fig.
When such croquettes are served with a sauce of any desirable kind, such as white sauce or tomato sauce, or with left-over gravy, no more appetizing dish can be found.
Pour a medium white sauce over the opposite ends and the centers of the croquettes and over this sprinkle the lobster coral and hard-cooked egg yolks, which have been forced through a sieve.
Often, too, potato croquettes are served on the same platter, a combination that makes almost an entire meal.
Numerous foods and preparations may be subjected to this form of cookery, but attention is given at this time to only croquettes and timbale cases.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "croquettes" in a variety of sentences. We hope that you will now be able to make sentences using this word.
