Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 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
- 1/3 cup browned flour
- 1 1/2 cup white flour 2 tablespns
- 3 1/4 cup strained tomato 1 teaspn
- 1/2 teaspn
- 1 1/2 tablespn
- 1 tablespn
- 2 teaspns
- 2 tablespns
- 1 teaspn
- 1 inch in diameter
- twelve croquettes
- one secret of success
- one hand to the other to remove the loose crumbs
- two before baking when necessary
- salt
Directions
½ lb. trumese ½ teaspn. celery salt, or 1½ tablespn. fine cut celery 1 tablespn. grated onion ½ teaspn. powdered sage 2 teaspns. chopped parsley
Chop trumese fine, mix with other ingredients, stand in cool place until sauce is made.
2 tablespns. oil ⅓ cup browned flour No. 1 ½ cup white flour 2 tablespns. grated onion 1 teaspn. browned flour No. 3 ¼ cup strained tomato 1 teaspn. salt
Mix onion, browned flour No. 3, salt and tomato in pint measure, fill the measure with boiling water. Heat the oil, rub half the flour into it, add the boiling liquid, and when smooth, add the remainder of the flour, stirring well; cook thoroughly over a slow fire. Remove from fire, chop in lightly the trumese mixture and cool. When cold, shape into rolls about three inches long and 1 inch in diameter, roll in fine toasted bread or cracker crumbs, dip in beaten egg and roll again in crumbs. Bake in quick oven 10 m., or until croquettes begin to crack a little and are a delicate brown. If baked too long, or if they stand long after baking they will lose their shape. Serve plain, or with mushroom sauce, or jelly, or jellied cranberries, or with peas creamed, or seasoned with butter and salt only. Well made croquettes require no sauce. I sometimes plan to have creamed potatoes with trumese croquettes.
This quantity will make twelve croquettes. They may be shaped into cones if preferred.
In making more than once the recipe, use a little extra flour, as the evaporation is less in proportion. One secret of success with croquettes is to have the mixture as soft as possible to shape. In shaping, drop the soft mixture on to the crumbs by spoonfuls, lift carefully from beneath (so as not to get any of the crumbs inside the croquettes), and shape deftly with the fingers; then roll in the crumbs, taking care that the ends are well covered. Drop from one hand to the other to remove the loose crumbs and lay croquettes on a plate or board until all are crumbed the first time. (With some mixtures, the fingers may be dipped in oil and the croquettes shaped neatly before putting into the crumbs). For dipping, have eggs beaten slightly with salt and water, 1 teaspn. of water to each egg. Dip the croquettes into the mixture with the left hand only, see that the ends are moistened with the egg, drop on to a flat dish of crumbs, with the right hand roll them until they are well covered, and lay on to the pans in which they are to be baked.
All ready croquettes may be kept in a cold place for a day or two before baking when necessary.