Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- 1 tablespoon butter
- 2 tablespoons flour
- 1 pint milk
- two cups of meat to this proportion
- three kinds combined
- 2 eggs
Directions
CROQUETTES.
The invaluable white sauce is the foundation for nearly all kinds of croquettes. Both meats and vegetables are mixed with this sauce, the only change being made in the flour, using double the amount for croquettes; eggs are also added.
Croquettes are made by grinding or mincing the ma- terial mixed with the sauce chilled, shaped and fried in deep fat. They can be made of one, two and sometimes three kinds combined. Brains, mushrooms and sweetbreads are usually added to something else. They enrich the combina- tion and also make delicious croquettes.
Cutlets are made in the same way only shaped differ- ently. Will give a few recipes using bread crumbs and sauce. Others can be made from these using whatever taste may suggest.
1 tablespoon butter. Yolks of 2 eggs or whole egg.
2 tablespoons flour. 1 pint milk.
A little grated onion adds to this mixture. Two cups of meat to this proportion.