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Croquettes and rolls

2 recipes · Hot and cold small dishes

2 croquettes and rolls recipes from the “Big Cookbook,” in the hot and cold small dishes 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 roast-leftover stew cooled completely, shaped, breaded and deep-fried golden, with fried parsley.

  • Sweetbread Roulettes

    Sweetbread roulettes after Erken: sweetbreads, mushroom and salted ox tongue diced in a gelatin-set sauce, chilled, shaped, breaded and deep-fried golden.