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Kroketter og ruletter

2 recipes · Varme og kolde smaaretter

2 kroketter og ruletter recipes from the “Big Cookbook,” in the varme og kolde smaaretter category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Croquettes and Rissoles

    Erken's basic recipe for croquettes and rissoles: a thick stew of roux, meat stock, gelatin, egg yolk, sherry and 500 g finely chopped roast leftovers is cooled completely, shaped into 50 g pieces, breaded in breadcrumbs-egg-breadcrumbs and deep-fried golden brown. Served in a wreath with deep-fried parsley.

  • Sweetbread Roulettes

    Sweetbread roulettes after Erken: boiled veal sweetbreads, mushroom and salted ox tongue in small dice are mixed into a gelatin-set roux sauce with stock and white wine, chilled completely, shaped into round roulettes, breaded in crumbs-egg-crumbs and deep-fried golden brown.