A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Mince a coffee cup of cold veal in a chopping bowl, adding a little cold ham and two or three slices of onion, a pinch of mace, powdered parsley and pepper, some salt
Let a pint of milk or cream come to the boiling point, then add a tablespoonful of cold butter, then the above mixture
Beat up two eggs and mix with a teaspoonful of corn-starch or flour, and add to the rest
Cook it all about ten minutes, stirring with care
Remove from the fire, and spread it on a platter
Roll it into balls, when cooled flatten each
Dip them in egg and bread crumbs
Fry in a wire basket, dipped in hot lard
Modern guidance to help you succeed with this vintage recipe
The cornstarch-thickened milk mixture creates a panade (a paste binding agent) that holds the minced meat together while staying creamy inside. Chilling the mixture before forming allows the starch to fully set and proteins to bond, preventing the croquettes from falling apart during frying. The double coating of egg and breadcrumbs creates a moisture barrier that enables a crispy exterior while the high heat of deep frying quickly seals the coating before the filling can leak out.
The meat mixture can be prepared, shaped into croquettes, and breaded up to 1 day ahead. Arrange in a single layer on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate. The uncooked breaded croquettes can also be frozen for up to 1 month; freeze until solid on the baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding 2-3 minutes to cooking time.
Store fried croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 10-12 minutes until crispy and heated through. Do not microwave, as this will make the coating soggy. Leftover uncooked mixture can be refrigerated for up to 2 days before shaping and frying.
AI-generated tips from Chef Cecil's culinary database
The meat mixture can be prepared, shaped into croquettes, and breaded up to 1 day ahead. Arrange in a single layer on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate. The uncooked breaded croquettes can also be frozen for up to 1 month; freeze until solid on the baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding 2-3 minutes to cooking time.
Store fried croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 10-12 minutes until crispy and heated through. Do not microwave, as this will make the coating soggy. Leftover uncooked mixture can be refrigerated for up to 2 days before shaping and frying.
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