Veal Croquettes

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups chopped cold cooked veal.
  • Β½ teaspoon salt.
  • β…› teaspoon pepper.
  • Few grains cayenne.
  • Few drops onion juice.
  • Yolk 1 egg.
  • 1 cup thick sauce.


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.