Rensselaer Standard, Volume 1, Number 1, Rensselaer, Jasper County, 21 June 1879 — Delmounico Entrees and Croquettes. [ARTICLE]

Delmonnico Entrees and Croquettes.

Mr. Delmonico, talking about entrees, says that Americans ought to copy “the French methods of utilizing small bits of meats and fowls, and of recooking all kinds of cold joints and pieces of cooked meat which remain, day by day, from every dinner in almost every family.” The success of such dishes depends mainly on the sauce, which is best made from broth. The following is his recipe for a favorite sauce : “Take an ounce of ham or bacon, cut it up in small pieces and fry in hot fat. Add an onion and carrot, cut up, thicken with flour, then add a pint or quart of broth, according to quantity desired, season with pepper and salt, and any spice or herb that is relished (better though without the spices), and let simmer for an hour, skim carefully and strain. A wine glass of any wine may be added, if liked.”

Cold roast or broiled beef or mutton may be cut up into small squares, fried brown in butter, and then gently stewed in the sauce above described. Mr. Delmonico describes coquettes as the attractive French subject for American hash, and tells how to make them: “Veal, mutton, lamb, sweet-breads, almost any of the lighter meats, besides cold chicken and turkey, can be most deliciously turned into croquettes. Chop the meat very fine. Chop an onion, fry it in an ounce of butter, add a tablespoonful of flour. Stir well, and then add the chopped meat and a little broth, salt, pepper, little nutmeg. Stir for two or three mi - utes, then add the yolks of two egg . and turn the whole mixture into a dish to cool. When cold mix well together again. Divide up into parts for the croquette, roll into the desired shape in bread crumbs. Dip in beaten egg, then into bread crumbs again, and fry crisp, a bright golden color. Any of these croquettes may be served plain or with tomato sauce or garniture of vegetables.”