Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 67

1 lb. (cold) cooked parsnips.

1 gill vegetable stock or milk.

1 oz. flour.

1 heaped teaspoon vegetable extract.

1 oz. dripping or cooking fat.

Salt, pepper.

Sieve, or mash the parsnips with a fork, till creamy. Then make a thick sauce with the fat, flour, and stock (in which the vegetable extract has been dissolved, see p. 115). When cooked and thick, work in a few breadcrumbs if liked.

Add the parsnips, and season to taste. Then set aside to firm on a plate. Divide into 10–12 pieces, and form into croquettes.

Roll in browned breadcrumbs, or dip in a flour and water batter (mixed very thinly) and coat in crumbs, patting them on well. Fry in a hot fat till golden brown on both sides. Alternatively—the cakes could be baked.