Roll in bread crumbs, then dip in eggs beaten with 2 tablespoons
milk, then in bread crumbs. Lay on plate which has been sprinkled with
bread crumbs. Fry in deep hot fat until brown. Drain and serve.
RICE CROQUETTES
1 cup rice
2 eggs
3 tablespoons milk
1 teaspoon salt
1 tablespoon sugar
1 tablespoon butter
1 teaspoon chopped parsley
bread crumbs
Wash rice several times and boil with 2 quarts boiling water 30
minutes. Drain well and put into top of double boiler. Add 1 egg
beaten with 2 tablespoons milk; add salt, sugar, butter and parsley;
cook until egg thickens. Cool and shape into cones, balls or oval
cakes. Roll in bread crumbs, then in egg beaten up with 1 tablespoon
milk. Roll in bread crumbs and fry in deep hot fat until brown.
SALMON CROQUETTES
1 cup boned salmon
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon lemon juice
Make a cream sauce with the butter, flour, milk, salt and pepper. Put
salmon into bowl and add the sauce and lemon juice; mix well with fork
until salmon is well broken. Set aside and when cold mold into desired
shapes, roll in bread crumbs, then dip in egg beaten with 1 tablespoon
cold milk, then in bread crumbs. Fry in deep hot fat.
NUT AND POTATO CROQUETTES
2 cups hot riced potatoes
1/4 cup cream or milk
1/2 teaspoon salt
1/8 teaspoon pepper
few grains cayenne
yolk of 1 egg
1/3 cup chopped pecan nut meats
1/2 teaspoon Dr.
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