Transcribe
Translate
John and Henry Locke cookery archive, item 1, 1852
Page 44
More information
digital collection
archival collection guide
transcription tips
Croquettes and rissoles The mixtures are the same only the shapes vary. Make the croquettes in the shape of ducks - or cutlets. Rissoles are sugar loaf shaped - and are made as follows - (brain rissoles - wash and scald the brains - chop them up - put them in a pan - with salt and pepper - a handfull of bread crumbs - some chopt herbs and basil rubbed through a fine seive - a little butter - and whet it with half a dozen yolks of Eggs and 2 or 3 spoonfulls of cream - stir it until quite hot and thick - put it to cool - then shape them up - egg and bread Crumb them over - fry them of a light brown _____ any kind of meats. poultry etc may be done in the same manner
Saving...
prev
next
Croquettes and rissoles The mixtures are the same only the shapes vary. Make the croquettes in the shape of ducks - or cutlets. Rissoles are sugar loaf shaped - and are made as follows - (brain rissoles - wash and scald the brains - chop them up - put them in a pan - with salt and pepper - a handfull of bread crumbs - some chopt herbs and basil rubbed through a fine seive - a little butter - and whet it with half a dozen yolks of Eggs and 2 or 3 spoonfulls of cream - stir it until quite hot and thick - put it to cool - then shape them up - egg and bread Crumb them over - fry them of a light brown _____ any kind of meats. poultry etc may be done in the same manner
Szathmary Culinary Manuscripts and Cookbooks
sidebar
