How to Make Croquettes

Radio Record, Volume III, Issue 35, 14 March 1930, Page 25

How to Make Croquettes

EATLESS dishes so often take the form of croquettes that it is worth while taking a little trouble to turn them out in such a way that they tempt the appetite. Fish, vegetables, cereals, cheese, stewed fruit, in fact, almost any form of pre-cooked food can be used, and often made to go farther then they would otherwise do, by combining with some other ingredient, such as mashed potato, or breadcrumbs, and binding with raw egg or thick sauce. When all the ingredients have been combined into one mixture, if it is still hot, it should be left t cool before shaping. Then divide into equal portions, shape with the hands into balls, rolls or cones, and use a little flour if inclined to stick. For good appeurance it is important to have the croquettes alike in size and shape. and the surfaces smooth. Next dip each in slightly beaten egg and roll in fine bread crumbs. Fry in a basket in deep fat at a temperature of about 350 degrees Fahrenheit, If the temperature of the fat is higher, they are inclined to brown before they are heated through. Do not consider it a waste of time to garnish the dish before serving, as although the nourishing qualities of the food are the same without garnishes, they have not the same appeul to the eye, and look of food undoubtedly plays a great part towards its enjoyment or otherwise. Choose a dish of suitable size, so that the food looks neither crowded nor lost, and garnish savoury dishes with rings of hardboiled eggs, slices, strips or rings of vegetables, or parsley; sweet dishes with whipped cream or chopped nits.