The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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lemon juice, grated nutmeg and lemon peel. Pour the whole into a dish, strew over it some crumbs of bread browned, and then serve it hot on the table.
Croquets of Turkey.—The remains of cold turkey; to each 1-2 pound of meat allow 2 ounces of ham or bacon, 2 shallots, 1 ounce of butter, one tablespoonful of flour, the yolks of 2 eggs, and bread crumbs. The smaller pieces that will not do for a fricassee or hash will answer very well for this dish. Mince the meat finely with the ham or bacon in the above proportions, make a gravy of the bones and trimmings, well seasoning it, mince the shallots, put them into a stew pan with the butter, add the flour, mix well, then put in the mince and about 1-2 pint of gravy made from the bones. (The proportion of the butter must be increased or diminished according to the quantity of mince.) When just boiled add the yolks of 2 eggs, put the mixture out to cool, and then shape it in a wineglass, cover the croquets with egg and bread crumbs and fry them a deli­cate brown. Put small pieces of parsley stems for stalks and serve with salted bacon cut very thin. Eight minutes to fry the croquets.
Sweet Bread Croquets.—Take some blanched throat of sweet breads, trim and cut them in 1-4 inch slices, cut an equal quantity of mushrooms in the same way and mix both together in some stiffly reduced German sauce ; make it fry the croquets as above.
Potato Croquets.—Roast 12 large Irish potatoes; when done, with a spoon or fork take out the inside and form into a ball; when cold put them into a mortar with a piece of butter about 12 the size of the ball of potatoes and pound them well together or work them well with the hands; season with a little pepper, salt, chopped shallot, chopped parsley and grated nutmeg; mix with the beaten yolks of 6 eggs and 2 whole eggs, then form them into croquets about the size of beaten yolks of 6 eggs and 2 whole eggs, or a small one; bread-crumb them twice over, fry them a light brown color in hot lard and serve with a garnature of cresses or parsley or chopped cabbage lettuce.
Croquets can be made of rice and potato or lobster, salmon, cod, crab, halibut chicken, turkey, duck, goose, game, veal, beef, lamb or mutton; all kinds of fowl, flesh, fish and vegetables. When croquets are small they are called in cookery books "olives" of meat, vegetables, game, veal, poultry, &c. When these little popular roulettes are larger they are called risoles or croquettes, the larger size miratons.
Note—In the preparation of these little balls or cakes any kind