| RECIPE
|
|
10. Macaroni
and Cheese Croquettes.
Put two quarts of water, with a little
salt and a small
piece of butter, into a stew-pan, and when boiling
add half
a pound of macaroni, which boil until tender,
drain upon
a sieve, and when cold cut into pieces a quarter
of an
inch in length, putting them into a stew-pan
with half a pint
of Béchamel (p. 327), a little cayenne
pepper, salt, and grated
nutmeg ; let simmer a few minutes. until rather
thick, stir-
ring it gently occasionally ; then add half a
pound of grated
Parmesan and Gruyere cheese (or good common cheese
may be used), turn gently a few minutes longer
over the
fire, take it off; stir in the yolks of four
eggs quickly, stir
another minute over the fire to set the eggs,
and pour it out
upon a dish. When it is quite cold, make it into
shaped
pieces rather larger than walnuts, or into pieces,
in the form
of ears, the thickness of your finger ; have
three eggs
well beaten up on a plate ; into this dip the
croquettes,
roll them over, then throw them into a dish of
bread-
crumbs, a pat them gently with your knife, dip
again into
egg and bread-crumbs, place them in a wire basket,
and fry
in very hot lard.
|
|
| TABLE
OF CONTENTS |
| Click
here
to return to the table of contents of The Thorough Good Cook.
|
|
| HOME
|
|
Return
home to
Eat Dangerously Central! Many more cookbooks and websites
await your clicks! |
|
|
|
|
|
| |
|
