Macaroni Croquettes

Croquettes de Macaroni

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ¼ Pound of Macaroni
  • A Tablespoonful of Butter
  • ½ Tablespoonful of Grated Parmesan Cheese
  • A Tablespoonful of Cooked Smoked Tongue, Cut Very Fine
  • A Truffle, Minced
  • An Egg, Well-Beaten
  • 3 Tablespoonfuls of Grated Fresh Bread Crumbs


Boil the macaroni. Then drain well. Put a tablespoonful of butter into a saucepan, add the Macaroni and sprinkle over the grated cheese and the minced smoked tongue and truffle. Toss all together nicely and then spread out evenly. Then set aside to cool. When cool cut the preparation into six equal parts and roll each in grated Parmesan cheese, then in a well-beaten egg, and afterwards in freshly-grated bread crumbs. Have ready a pan of boiling lard, fry the Croquettes in the lard for five minutes, drain well, place on a dish on a folded napkin and serve hot.