Veal Croquettes

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 2 cups chopped cold cooked veal.
  • Ā½ teaspoon salt.
  • ā…› teaspoon pepper.
  • Few grains cayenne.
  • Few drops onion juice.
  • Yolk 1 egg.
  • 1 cup thick sauce.

    Method

    Mix ingredients in order given. In making the thick sauce, use rich white stock in place of milk. Cool, shape, crumb, and fry same as other croquettes.