Mush Croquettes
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- two well-beaten eggs
- Water
- one saltspoonful of salt
- one pint of cornmeal mush
- one tablespoonful of butter
Contains
EggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Make one pint of cornmeal mush with yellow meal and boiling water;
- while the mush is hot stir in one tablespoonful of butter, then set away to cool.
- When lukewarm add two well-beaten eggs and one saltspoonful of salt.
- Form into croquettes three inches long, fry in smoking hot fat till a golden brown, lay on soft paper to absorb superfluous grease, and serve hot.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Wooden spoon