Recipe For Cooking Cheese Croquettes
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 476 of 825.
3 tablespoonfuls of butter. 1 cup of American factory cheese cut in small pieces. 1/3 cup of flour. 2/3 cup of milk, or Chicken stock. 1/2 cup of grated Parmesan cheese. Yolks of 2 eggs. 1/4 teaspoonful of salt. Paprika.
Make a white sauce of the butter, flour, seasoning, and liquid; add the beaten yolks, the grated cheese, and when well mixed stir in the pieces of cheese; turn into a dish to cool. Shape in balls, cylinders or pears, egg-and-bread-crumb and fry in deep fat to a delicate brown; drain on soft paper. Serve with a green vegetable salad or with crackers.
