VEAL that remains from a ROAST after it has been served once can be utilized in no better way than in the making of croquettes; or, if desired, VEAL may be cooked especially for this purpose. When such croquettes are served with a Sauce of any desirable kind, such as white Sauce or tomato Sauce, or with left-over gravy, no more appetizing dish can be found.
(Sufficient to Serve Six)
- 2 c. cold ground VEAL
- 1 c. thick white Sauce
- 2 Tb. chopped onion
- 1 Tb. chopped parsley
- Salt and pepper
- 1 egg
- Fine crumbs
Mix the ground VEAL with the white Sauce, add the onion and parsley, and salt and pepper to taste. Shape into oblong croquettes. Roll first in the beaten egg, which, if necessary, may be increased by the addition of a little milk, and then in the crumbs. Fry in deep fat until a golden brown. Serve with or without Sauce.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)