87. With the principles of deep-fat frying well in mind, the actual work
of frying foods by this method may be taken up. Numerous foods and
preparations may be subjected to this form of cookery, but attention is
given at this time to only croquettes and timbale cases. _Croquettes_
are small balls or patties usually made of some finely minced food and
fried until brown. _Timbale cases_ are shells in which various creamed
foods are served. As these two preparations are representative of the
various dishes that can be cooked by frying in deep fat, the directions
given for these, if carefully mastered, may be applied to many
other foods.
88. FRYING OF CROQUETTES.--After the mixture that is to be fried has
been prepared, and while the croquettes are being shaped, have the fat
heating in the deep pan, as in Fig. 24. Before the food is immersed,
test the temperature of the fat in the manner shown in Fig. 25, to make
sure that it is hot enough. To do this, put a 1/2-inch cube of bread in
the hot fat and keep it there for 40 seconds. If at the end of this time
it is a golden brown, it may be known that the fat is sufficiently hot
for any mixture. Be careful to regulate the heat so as to keep the fat
as near this temperature as possible, for it should be remembered that
each time a cold food is immersed in hot fat, the temperature is
lowered. Usually, a few minutes' frying is necessary to assure this
regulation of the temperature.
[Illustration: Fig. 25]
As soon as the correct temperature is reached, put several of the
croquettes in the basket and set the basket in the pan of hot fat so
that the croquettes are entirely covered. Fry until a good brown color
is secured. Then lift the basket out of the fat and allow it to drain
until all the fat possible has dripped from it. Finally remove the
croquettes from the basket and place them on any kind of paper that will
absorb the excessive fat. Serve at once or keep hot until ready
to serve.
89. VEAL CROQUETTES.--Veal that remains from a roast after it has been
served once can be utilized in no better way than in the making of
croquettes; or, if desired, veal may be cooked especially for this
purpose. When such croquettes are served with a sauce of any desirable
kind, such as white sauce or tomato sauce, or with left-over gravy, no
more appetizing dish can be found.
VEAL CROQUETTES
(Sufficient to Serve Six)
2 c. cold ground veal
1 c. thick white sauce
2 Tb. chopped onion
1 Tb. chopped parsley
Salt and pepper
1 egg
Fine crumbs
Mix the ground veal with the white sauce, add the onion and parsley, and
salt and pepper to taste. Shape into oblong croquettes. Roll first in
the beaten egg, which, if necessary, may be increased by the addition of
a little milk, and then in the crumbs. Fry in deep fat until a golden
brown. Serve with or without sauce.
90. SWEETBREAD CROQUETTES.--An extremely palatable dish can be made by
frying in deep fat sweetbreads cut any desirable shape and size. These
are usually served with a vegetable, and often a sauce of some kind is
served over both.
To prepare the sweetbreads, parboil them according to the directions
given in Art. 17. Cut them into the kind of pieces desired, sprinkle the
pieces with salt and pepper, and dip them into beaten egg and then into
crumbs. Fry in deep fat and serve with a vegetable or a sauce or both.
91. RICE-AND-MEAT PATTIES.--Sometimes not enough meat remains after a
meal to make a tasty dish by itself. In such a case, it should be
combined with some other food, especially a starchy one, so as to extend
its flavor and produce a dish that approaches nearer a balanced ration
than meat alone does. A small amount of any kind of meat combined with
rice and the mixture then formed into patties, or croquettes, provides
both an appetizing and a nutritious dish.
RICE-AND-MEAT PATTIES
(Sufficient to Serve Six)
1 c. finely chopped left-over meat
1 c. cold steamed rice
1/2 c. thick white sauce
1 Tb. chopped onion
1 tsp. celery salt
Salt and pepper
1 egg
Fine crumbs
Mix the meat and rice, stir into them the white sauce, onion, and celery
salt, and salt and pepper to taste. Shape into croquettes, or patties;
roll first in the egg and then in the crumbs. Fry in deep fat until
golden brown and serve with any desirable sauce.
[Illustration: FIG. 26]
92. TIMBALE CASES.--Such foods as creamed sweetbreads, creamed
sweetbreads and mushrooms, and other delicate foods that are served in
small quantities can be made very attractive by serving them in timbale
cases. These are made out of a batter by means of a timbale iron and
fried in deep fat until brown. In serving them, place them either on a
small plate or on the dinner plate with the rest of the dinner. To make
them especially attractive, dip the edge into egg white and then into
very finely chopped parsley. Fig. 26 shows creamed sweetbreads served in
a timbale case.
[Illustration: FIG. 27]
93. To prepare timbale cases, a _timbale iron_, such as is shown in Fig.
27, is required. Such an iron consists of a fluted piece of metal that
is either solid or hollow and that has attached to it a handle long
enough to keep the hand sufficiently far away from the hot fat.
The batter required for timbale cases and the directions for combining
them are as follows:
TIMBALE-CASE BATTER
(Sufficient to Make Twenty)
1 egg
1/2 c. milk
1/2 tsp. salt
1 tsp. sugar
3/4 c. flour
Beat the egg with a fork just enough to break it up thoroughly. Add the
milk, salt, and sugar. Stir in the flour with as little beating as
possible. After preparing this mixture, allow it to stand for 1/2 hour,
so that any air it contains in the form of bubbles may escape and thus
prevent the formation of holes and bubbles in the finished
timbale cases.
[Illustration: Fig. 28]
When about to use the batter, pour it into a cup or some other small
utensil that is just large enough to admit the iron easily. The iron
must be nearly covered with batter, but a large amount of it will not be
needed if a small utensil is used. Place the iron in the hot fat, as
shown in Fig. 27, until it is hot, or for about 4 minutes. Then let it
drip and place it in the batter, as in Fig. 28, being careful not to
permit the batter to come quite to the top of the iron, and remove it at
once. Place it immediately into the hot fat, as in Fig. 29, allowing the
fat to come higher on the iron than the batter does. This precaution
will prevent the formation of a ridge of bubbles around the top of the
timbale case. Fry in the deep fat until the case is nicely browned, as
shown in Fig. 26. Remove the iron from the fat, and allow it to drip.
Then carefully remove the timbale case from the iron with a fork and
place it on paper that will absorb the fat.
[Illustration: Fig. 29]
If your timbales are soft instead of crisp, you will know that the
mixture is too thick and should be diluted. Too hot or too cold an iron
will prevent the mixture from sticking to it.