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Classic
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page 85
TO MARE CROQUETS.
TAKE cold fowl or fresh meat of any kind, with slices of ham, fat and lean--chop
them together very fine, add half as much stale bread grated, salt, pepper,
grated nutmeg, a teaspoonful of made mustard, a table-spoonful of catsup, and a
lump of butter; knead all well together till it resembles sausage meat, make
them in cakes, dip them in the yelk of an egg beaten, cover them thickly with
grated bread, and fry them a light brown.
TO MAKE VERMECELLI.
BEAT two or three fresh eggs quite light, make them into a stiff paste with
flour, knead it well, and roll it out very thin, cut it in narrow strips, give
them a twist, and dry them quickly on tin sheets. It is an excellent ingredient
in most soups, particularly those that are thin.
Noodles are made in the same manner, only instead of strips they should be cut
in tiny squares and dried. They are also good in soups.
COMMON PATTIES.
TAKE some veal, fat and lean, and some slices of boiled ham, chop them very
fine, and season it with salt, pepper, grated nutmeg, and a small quantity of
parsley and thyme minced very fine; with a little gravy make some paste, cover
the bottoms of small moulds, fill them with the meat, put thin lids on, and bake
them crisp; five is enough for a side dish.
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