Leftover meats and vegetables may be turned into palatable food with just a little time and energy. The basis of all croquettes should be a good thick moulding sauce that will give a product that is creamy and delicious to taste.
Owing to the fact that croquettes and cutlets are usually fried in hot fat, it is not necessary to add either shortening or butter to the cream sauce.
The true secret to good croquettes or cutlets is to have the mixture rich and creamy. Mould into croquettes and then dip in flour and then in the egg mixture and finally roll in fine crumbs. Now fry until golden brown in hot fat.
Place milk and flour in a saucepan. Stir to dissolve the flour and then bring to a boil. Cook slowly for five minutes and then add the flavoring and seasoning. Set aside to cool and then mould. Form into croquettes, roll in flour, dip in beaten egg and then roll in fine bread crumbs and fry until golden brown in hot fat.
Leftover meat may be minced fine and seasoned as follows:
Put a sufficient amount of cold cooked meat or fish through the food chopper to measure three-quarters cup and onion and parsley. Place the mixture in a bowl and add salt, paprika, and cream sauce made as directed in the method, then the finely chopped meat and Worcestershire sauce. Mix thoroughly and then set aside to mould. Form into croquettes and roll in flour, dip in beaten egg and then roll in fine bread crumbs. Fry in hot fat.
Cold beef, lamb, chicken, veal, ham or crab meat or fish may be used for this delectable method of serving an entrée. Nuts, eggs, cheese, both cottage or pot, and store cheese, may be used. Dried peas, lima beans, navy and soy beans as well as cow peas and lentils will afford a splendid variety to the thrifty housewife who must provide cheap protein dishes.
The difference between a croquette and a cutlet is just in the shape. Croquettes are shaped either in the cylindrical or conical forms and cutlets in flat, either round, triangle or chop shape.
Add four tablespoons of evaporated milk and beat hard to thoroughly blend. Place croquette or cutlet on wire spoon and use tablespoon to pour the beaten egg over the croquette.
Dry all pieces of stale bread thoroughly. No bit is too small, a crust or even the crumbs left from cutting the bread. Put the well-dried bread through the food chopper and then sift through the colander; either put the coarse crumbs through the food chopper the second time or keep them for au gratin dishes.
Always serve either cream or tomato sauce with croquettes and cutlets and garnish them with parsley or cress.