VEAL CROQUETTES
Veal that remains from a roast after it has been served
once can be utilized in no better way than in the making of croquettes; or, if desired, veal may be cooked especially for this purpose. When such croquettes are served with a sauce of any desirable kind, such as white sauce or tomato sauce, or with left-over gravy, no more appetizing dish can be found.
VEAL CROQUETTES
(Sufficient to Serve Six)
2 c. cold ground veal
1 c. thick white sauce
2 Tb. chopped onion
1 Tb. chopped parsley
Salt and pepper
1 egg
Fine crumbs
Mix the ground veal with the white sauce, add the onion and parsley, and salt and pepper to taste. Shape into oblong croquettes. Roll first in the beaten egg, which, if necessary, may be increased by the
addition of a little milk, and then in the crumbs. Fry in deep fat until a golden brown. Serve with or without sauce.
SWEETBREAD CROQUETTES.
An extremely palatable dish can be made by frying in deep fat sweetbreads cut any desirable shape and size. These are usually served with a vegetable, and often a sauce of some kind is served over both.
To prepare the sweetbreads, parboil them according to the directions given in Art. 17. Cut them into the kind of pieces desired, sprinkle the pieces with salt and pepper, and dip them into beaten egg and
then into crumbs. Fry in deep fat and serve with a vegetable or a sauce or both.
RICE-AND-MEAT PATTIES.
Sometimes not enough meat remains after a meal to make a
tasty dish by itself. In such a case, it should be combined with some other food, especially a starchy one, so as to extend its flavor and produce a dish that approaches nearer a balanced ration than meat alone
does. A small amount of any kind of meat combined with rice and the mixture then formed into patties, or croquettes, provides both an appetizing and a nutritious dish.
RICE-AND-MEAT PATTIES
(Sufficient to Serve Six)
1 c. finely chopped left-over meat
1 c. cold steamed rice
1/2 c. thick white sauce
1 Tb. chopped onion
1 tsp. celery salt
Salt and pepper
1 egg
Fine crumbs
Mix the meat and rice, stir into them the white sauce, onion, and celery salt, and salt and pepper to taste. Shape into croquettes, or patties; roll first in the egg and then in the crumbs. Fry in deep fat until golden brown and serve with any desirable sauce.
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