Tuesday, October 13, 2015

Lunch Menus and a recipe for Croquettes

I stumbled on this comment regarding lunch that I'd never heard before. "The menu: for the second breakfast, the lunch, which is served at twelve o’clock, and for dinner, which comes at about six o’clock in the afternoon," (The Chautauquan ©1899 Personally, I've never heard of lunch being called the second breakfast before, perhaps some of you have.

Today our tidbit are some Lunch Menus.

Deviled Crabs Parker House Rolls
Fruit Hot Gingerbread

Curry of Beef, Rice
Baked Bananas

Baked Tomatoes, Cream Sauce
Milk Biscuits Tea
Potato Salad

Macaroni Croquette, Cheese Sauce
Cress Salad
Source: Household News ©1895

And here's a little tidbit about Croquettes and specifically at the end of the paragraph what Macaroni Croquettes are.
CROQUETTES—The word signifies something crisp. Croquettes are balls or any shape of almost any eatable thing, floured or bread-crumbed and fried in plenty of hot fat, then drained on paper. Chicken Croquettes A L'italienne—Meat of i large chicken cut in very small squares, half as much mushrooms; little chopped shallot; butter and flour fried together; broth added to make thick sauce; yolks of egg's, chicken and mushrooms stirred into the sauce; made cold; rolled into pear shapes, or rolls; breaded; fried; served with Italian sauce. Croquettes Of Beef Palates—Beef palates parboiled and skinned; cooked 3 hours, and pressed; cut in small dice; made same as chicken croquettes; tomato sauce. Croquettes De Homard-Lobster croquettes; tne meat, coral, white sauce, yolks of egg's> and butter, made into smooth long rolls; breaded; fried; served with any fish sauce, which then gives the name, as with Hollandaise sauce. Croquettes De Cekveli.es— Brains scrambled with bread crumbs, milk, flour, yolks, little minced shallot, nutmeg, lemon juice, pepper, salt, parsley; made in cone or pear shapes; breaded; fried. Croquettes De Volaille Aux Truffes—Chicken with truffles mixed in, instead of mushrooms, and served with truffle sauce. Croquettes De Volaille A L'ecarLate—With red tongue in the composition and in the sauce. Croquettes De Pommes—Apple marmalade stiffened with corn starch; cooled; cut in oblongs; breaded; fried; served with sweet sauce or jelly. Ckoquttes De Riz—Rice boiled dry, slightly sweetened; butter and yolks added; made in pear shapes; floured; breaded; fried; currant jelly for sauce. Croquettes De Riz De Veau—calves' sweetbreads; same way as chicken or brains. CroQuettes Of Rice Axd Ham—A London caterer's specialty. Potted ham or tongue made in small balls; rice cooked and seasoned; yolks and whipped whites added; the ham balls covered with the rice paste; egged; rolled in ground pop-corn; fried; white sauce containing lemon juice. Turkey CroQuettes—Made of 1 lb. cold turkey, % lb. bread crirtnbs, % lb. butter, 1 teaspoon ■ onion, 4 eggs, parsley, little nutmeg, salt, cayenne, sweet cream; bread wetted with cream, butter and eggs; stirred over the fire, chopped meat added; cooled; balled up; fried. Croquettes De Macaroni—Macaroni and cheese in croquette form.
Source: The Steward's Handbook and Guide to Party Catering ©1889

No comments:

Post a Comment