Croquettes of Veal
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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Method
- Make first of all a very thick white sauce of flour, milk, and butter, not forgetting also salt and pepper;
- when it is very thick add grated Gruyère cheese, in the proportion of a heaped teaspoonful of this to a breakfast-cupful of sauce.
- Take it off the fire, and stir in first of all the juice of a lemon, and then the yolk of an egg.
- Let it get cold.
- Then mince up finely your veal, or, indeed, any lean meat.
- Mix it well with the sauce, and make croquettes of it.
- Then roll each in the white of egg that you have left, and then in grated breadcrumbs, and fry in deep fat.
- [Mme.
- Vandervalle.]