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Lesson 1 |
Chicken Croquettes Next Lesson Thick White Sauce Table of Measures Medium White Sauce Back to Index Duchesse Potatoes Julienne Glazed Carrots Fresh Peas
Chicken Croquettes
2-1/2 cups of cooked veal, chicken, or pork, that has been put through a food chopper, (measured and packed solidly after it is ground)
1 cup thick white sauce
A little grated onion
Salt, pepper, whole cloves
Dry sifted bread crumbs
Well beaten egg, combined with 1 tablespoon of waterRoast meat in regular way. (Left over roast meat or poultry may be used.) Put through a food chopper; measure and add to thick white sauce. Season with about ½ teaspoon salt, little pepper and grated onion. Place mixture in refrigerator until thoroughly cold and solid. Measure in third of cup and shape with hands into chickens or pyramids. Sprinkle well with crumbs, dip into egg and then into crumbs again. Let stand about 30 minutes before deep frying until golden brown, at 375 Fh., in Swift's Bland Lard, Vegetable Shortening, or Wesson Oil. May be kept warm in 275 oven on a cake cooler. Use whole cloves for eyes. Makes about 6 croquettes.
Before Cooking
3 pound chicken will give about 3 cups meat
3 pound piece of veal with bone will give about 3 cups of meat
2 pound piece of boneless veal or pork will give about 3 cups of meatThick White Sauce
2 tablespoons butter or oleomargarine
3 tablespoons sifted bread flour
1 cup warm milk (or stock from meat)
About ½ teaspoon salt
Melt butter, add flour, and when well blended, add warm milk or stock very slowly. Cook over low flame until thick and smooth, stirring constantly. Add slat toward end of cooking. A few drops of Maggi Seasoning improves flavor.Medium White Sauce
2 tablespoons butter or oleomargarine
2 tablespoons sifted bread flour
1 cup warm milk (or stock from meat)
About ½ teaspoon salt
Same method for Thick White Sauce. Add a few drops of Maggi Seasoning.
Duchesse Potatoes
Mash freshly boiled potatoes (cooked with skins on). Measure and to every 3 cups of mashed potatoes, add about 3 tablespoons of butter, one whole egg, a little hot milk if potatoes appear heavy and 1 teaspoon salt. Beat only until smooth. With canvas bag and No. 7 tin tube, squeeze into rosettes or baskets onto a well greased cooky sheet. Bake about 30 minutes in 375-400 oven or until slightly brown.
Julienne Glazed Carrots
Peel carrots if necessary, or just wash them well. Cut into uniform long narrow strips. Cook in covered pan in very small quantity of water about 6 or 7 minutes after they come to the steaming point, depending on thickness and amount of carrots, but do not cook too soft. Drain very thoroughly for several minutes and dry on a towel. Measure carrots after they are cooked, and for each cup, add 1 tablespoon granulated sugar and cook over moderate flame until carrots absorb sugar. Then brush with melted butter and serve at once.Fresh Peas
Shell fresh peas, and separate the large from the small ones. Place large peas in a very small amount of boiling, unsalted water (only enough to produce steam), cover utensil and let steam about 5 minutes; then add small peas and continue to cook about 10 more minutes, depending on freshness and size. Salt when almost done. A small amount of sugar may be added to water before peas are dropped into it. If liquid that is left over in pan is not to be eaten with peas, cook peas uncovered for to or three minutes over high flame until peas absorb all of liquid. Serve as desired.
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