Veal Croquettes

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Like many good things in the world of cuisine, croquettes began in a French kitchen. The name derives from croquer, which means to crunch; and of course a successful croquette has a crunchy exterior hiding the tender and flavorful contents. Croquettes are an ideal way to use leftover cooked foods. Serve croquettes with a favorite sauce for a luncheon or supper dish.


  • cups cold cooked veal
  • cups Veal Stock or milk
  • 6 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon finely ground black pepper
  • 1 garlic clove, finely minced
  • ¾ cup all-purpose flour
  • 1 egg, beaten with a little milk or water
  • 1 cup fine fresh bread crumbs fat for deep frying


    1. Cut the meat into small pieces. Put it with the stock into an electric blender and blend to a purée.

    2. Over low heat melt the butter and add the onion. Cook gently for four or five minutes. Add the salt, pepper and garlic. Stir in one-half cup of the flour and cook, stirring, until the mixture is a smooth paste.

    3. Add the blended meat to the pan. Mix and stir over low heat until all is quite thick. Pour the mixture into a shallow dish and chill.

    4. Form the chilled mixture into round cakes or cylinders. Roll them in the remaining flour, dip them into the beaten egg, and roll in the crumbs. Chill the cakes again until they are firm.

    5. Fry the croquettes in deep fat heated to 360°F. on a frying thermometer. When they are nicely browned, drain on paper towels. Serve with Tomato Sauce III or Mustard Hollandaise Sauce.