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Cheese Croquettes

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Make a thick bechamel sauce, and be sure that you cook it for ten minutes, constantly stirring.
  2. Add, till well flavored, some Gruyère and Parmesan cheese, mixed and grated.
  3. Let it all get cold.
  4. Then roll this mixture into the shape of carrots;
  5. roll them in finely-grated breadcrumbs, and fry them in hot lard or refined fat.
  6. Lay them on a hot dish, and, at the thicker end of each carrot stick in a sprig of parsley to look like the stalk.
  7. [Mme.
  8. van Marcke de Lunessen.]