Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of vinegar
- one-half pint of stock
- half pint of rolled
- a tablespoonful of butter
- a spoonful of croquette meat
- four eggs
- 32 exchange cook book
- one small onion grated
- two eggs
- vinegar
- mustard
- pepper
- parsley
Directions
Boil one pint of vinegar, beat the yelks of four eggs, stir them in the boiling vinegar, add mustard and pepper to taste.
32 Exchange Cook Book.
©r^OQUBTTES, Gnti^ies,
AND Made-Over Dishes.
CROQUETTES.
A well-made croquette should be golden brown and crisp on the outside, and creamy white and soft within. This re- sult may be accomplished, whether the croquette is made from meat or fowl, especially cooked for them, or whether made from left-overs, if they are made according to the fol- lowing directions:
Make a Avhite cream sauce by putting a tablespoonful of butter and a heaping one of ilour in a graniteware saucepan. When it boils thin with one-half pint of stock or milk, stir- ring constantly. This sauce is not only the foundation of all croquettes, but also of all creamed dishes, so be sure to un- derstand, when white sauce or cream sauce is mentioned this is what is meant. Now add one i)int of finely chopped meat or fowl of any kind, to which has been added some minced parsley and one small onion grated. Season all with salt and cayenne pepper. Turn out on a platter, and let it get entirely cold, when it will be quite stiff.
Prepare about a half pint of rolled and sifted cracker or bread crumbs. Beat up two eggs with salt and pepper in a piepan. Sift some of the cracker crumbs on a bread board. Take out a spoonful of croquette meat, and form into a cyl- inder by rolling in the crumbs, smoothing it with knife. Then dip into the beaten egg, and roll in the crumbs again. If the materials are cold it will not be difficult to make well shaped croquettes. If it is time to serve them, put in a wire basket, and cook in hct lard. Be sure the lard is hot enough. Test it by dropping in a bit of l)read, if it browns in a minute
Exchange Cook Book. 33
the lard is just right Be careful about this, for if the lard is not hot enough your croquettes will be ruined.; Cook to a deli'iate brown, then lift out the wire i)asket, gently remove the croquettes, and drain on brown i)aper for a minute or