Dinner
Shad croquettes
Marion Harland’s original method for Shad croquettes, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- There should be about a cupful of the picked fish.
- Cook together a tablespoonful of flour and one of butter and pour upon them a cup of milk.
- pour this gradually upon the beaten yolks of two eggs, mix well, add the flaked fish, season to taste, and turn upon a platter to cool and stiffen.
- When the mixture is cold and firm form it into small croquettes and roll these, first in cracker dust, then in beaten egg, and once again in cracker dust.
- Set aside in a cool place for two hours, and fry in deep boiling cottolene or other fat brought slowly to the boil.
Historical transcription
Source method
- 1
Flake the remains of yesterday’s fish into bits with a silver fork. There should be about a cupful of the picked fish. Cook together a tablespoonful of flour and one of butter and pour upon them a cup of milk. Stir to a thick sauce; pour this gradually upon the beaten yolks of two eggs, mix well, add the flaked fish, season to taste, and turn upon a platter to cool and stiffen. When the mixture is cold and firm form it into small croquettes and roll these, first in cracker dust, then in beaten egg, and once again in cracker dust. Set aside in a cool place for two hours, and fry in deep boiling cottolene or other fat brought slowly to the boil. Serve with sliced lemon.
Nutrition pending
No invented nutrition numbers.
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