Beef Croquettes

Breaded, deep fried rounds of beef mixture rolled in breadcrumbs.

Chop some cold beef, put a pint of poulette sauce in a stewpan, reduce it to one-half its amount, and thicken with the yolks of some eggs; put the chopped beef in the sauce, adding a little chopped parsley, salt and pepper, mixing well together, and spread out on a dish to a thickness of an inch and a half. Let it get firm and cold, and divide into sixteen equal parts. Strew a board with breadcrumbs evenly, but very thin, and put the sixteen parts of mince on it, leaving a space of two inches between each; then cover them with a similar thickness of breadcrumbs, and roll each part into the shape of a cork, making them as near an equal size as possible. Beat three whites of egg for a minute, so as to mix, but not froth them, and add a little pepper and salt, a tablespoonful of oil, and the same quantity of water. Dip the croquettes into this mixture, roll them in the breadcrumbs, and set on a plate. Twenty minutes before they are to be served have ready some hot fat, arrange the croquettes in a frying-basket, and put them in to fry, and when nearly done move them gently to insure their becoming of an even color, lift them out when a light brown color and crisp. Sprinkle with salt, dish, and serve with a garnish of parsley.