Sweet Bread Croquettes

Sweet Bread Croquettes...

Use one pair of Sweet Breads, 1/4 teaspoonful of nutmeg, one tablespoonful of butter, one gill of cream, five drops of onion juice, 1/4 teaspoonful of white pepper, 2 tablespoonfuls of flour, one tablespoonful of chopped parsley. Trim and parboil the Sweet Breads, chop them fine with a silver knife. Put the cream on the boil. Rub the butter and flour together, and stir into the cream while boiling; stir and cook until very thick. Take from the fire, add the sweet breads and seasoning, salt to taste, and, if you like, two tablespoonfuls of chopped mushrooms; mix well and turn out to cool. They should stand at least 4 hours in a cold place to form nicely. When cold, form into croquettes, dip in bread crumbs, and fry in boiling fat (WARNING: PLEASE USE CAUTION AND PROTECTIVE EQUIPMENT!!!). Put a quilling of white paper in the small end of each cutlet, and serve with cream sauce.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.