. The Century cook book : with a new supplement of one hundred receipts of especial excellence. lowly until it has browned, then add three tablespoon-fuls of hot vinegar, one tablespoonful of chopped parsley, anda dash of pepper and of salt. Chapter XTT ENTREES Entries are the dishes served between any of theregular courses. CROaUETTES GENERAL DIRECTIONS Croquettes are simply minced meat mixed ?with athick sauce, then rolled into shape and Anykind of cooked meat, fish, shell-fish, hard-boiled eggs,and some kinds of vegetables may be served as cro-quettes. Croquettes may be plain, using
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. lowly until it has browned, then add three tablespoon-fuls of hot vinegar, one tablespoonful of chopped parsley, anda dash of pepper and of salt. Chapter XTT ENTREES Entries are the dishes served between any of theregular courses. CROaUETTES GENERAL DIRECTIONS Croquettes are simply minced meat mixed ?with athick sauce, then rolled into shape and Anykind of cooked meat, fish, shell-fish, hard-boiled eggs,and some kinds of vegetables may be served as cro-quettes. Croquettes may be plain, using one kind ofmeat alone, or made richer by combining with itsweetbreads, brains, mushrooms, truffles, etc. What-ever meat mixture is used, the rules for sauce, mold-ing, and frying are thesame. The croquettes maybe shaped like cylinders, pyramids or chops. Themeat should be chopped very fine. (An EnterpriseChopper is recommended.) They should be verysoft and creamy inside, and should be fried to a light How to golden color only. Serve them on a napkin and gar- oerve. nish with parsley. 29a. EKTEEPEISE CHOPPER.
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31924086, booksubjectcbk
