The Young Cook's Guide. a Tect-Book On Cookery
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Dip the frying basket in the hot fat, lay on a plate and put a few in care- i68 CROQUETTES. 169 fully, not allowing them to touch each other, and not putting too many in at a time, as they will chill the fat. Test the fat every time before putting them in. It should brown a piece of bread in 40 seconds.
Put the basket in slowly and do not raise it until the croquettes are done. They ought to brown in one minute. When done, lift the basket up, drain well over the fat, remove the croquettes on to... brown paper. Never put the material for croquettes in a very cold place, as they are apt to burst if at all cold when put in the fat.
THICK CREAxM SAUCE FOR CROQUETTES.
1 pt. hot cream. 4 heaping tbsp. flour.
2 level tbsp. butter. ^ tsp. salt.
f tsp. celery salt. -J ssp. white pepper.
A few drops of onion juice. 2 tbsp. lemon juice.
Speck of cayenne. i tbsp. chopped parsley.
Prepare as for white sauce, adding the lemon juice after removing from the fire. It should be very thick and mixed while hot with the other ingredi- ents for the croquettes.
What to read after The Young Cook's Guide. a Tect-Book On Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Cruikshank, A. C., Miss. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Dip the frying basket in the hot fat, lay on a plate and put a few in care- i68 CROQUETTES. 169 fully, not allowing them to touch each other, and not putting too many in at a time, as they will chill the fat. Test the fat every time before putting them in. It should brown a piece of bread in 40 seconds.
Put the basket in slowly and do not raise it until the croquettes are done. They ought to brown in one minute. When done, lift the basket up, drain well over the fat, remove the croquettes on to... brown paper. Never put the material for croquettes in a very cold place, as they are apt to burst if at all cold when put in the fat.
THICK CREAxM SAUCE FOR CROQUETTES.
1 pt. hot cream. 4 heaping tbsp. flour.
2 level tbsp. butter. ^ tsp. salt.
f tsp. celery salt. -J ssp. white pepper.
A few drops of onion juice. 2 tbsp. lemon juice.
Speck of cayenne. i tbsp. chopped parsley.
Prepare as for white sauce, adding the lemon juice after removing from the fire. It should be very thick and mixed while hot with the other ingredi- ents for the croquettes.
What to read after The Young Cook's Guide. a Tect-Book On Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Cruikshank, A. C., Miss. [from Old Catalog] to read onlineMoreLess
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