Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Meat | not in our table | 0 |
| Veal | 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
- a pint of meat
- a cupful of boiled rice
- one veal cutlet
- 35 bake in quick oven
- parsley
Directions
Any sort of meat, fowl or fish will make good croquettes, and if you inspect your pantry at any time you will probably find materials enough to make ten or a dozen. Perhaps you will find one veal cutlet and a little bit of cold roast beef. Chop them very fine, and make your sauce just as carefully as if you were using the very freshest materials, and your croquettes will probably be just as satisfactory. Just here let me say that if you have not a pint of meat, make the same amount of sauce at any rate, it will make you a few more croquettes, and they will be almost as good. Perhaps you can only find a very little meat, but have some mashed potatoes or a cupful of boiled rice; don't hesitate to use these. Fish and potatoes make very fine croquettes, and your cod- fish balls will be better if you make them according to this receipt.
Chop up chicken or meat very finely, and season with onion and chopped parsley. Stir it into a cream sauce. Have small pieces of good pastry. Roll out very thin, wet the edges, put a spoonful of the meat on the pastry, fold over and pinch the edges together, marking it with a foi-k. Brush over Avith the yolk of an egg, then either fry in hot lard or
Exchange Cook Book. 35
bake in quick oven. Serve on a h(^t })latter garnished with parsley.