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📝 Description
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🥘 Ingredients
The remains of cold turkey; to every 1/2 lb. of meat allow 2 oz. of ham or bacon, 2 shalots, 1 oz. of butter, 1 tablespoonful of flour, the yolks of 2 eggs, egg and bread crumbs.
👨🍳 Method
The smaller pieces, that will not do for a fricassée or hash, answer very well for this dish. Mince the meat finely with ham or bacon in the above proportion; make a gravy of the bones and trimmings, well seasoning it; mince the shalots, put them into a stewpan with the butter, add the flour; mix well, then put in the mince, and about 1/2 pint of the gravy made from the bones. (The proportion of the butter must be increased or diminished according to the quantity of mince.) When just boiled, add the yolks of 2 eggs; put the mixture out to cool, and then shape it in a wineglass. Cover the croquettes with egg and bread crumbs, and fry them a delicate brown. Put small pieces of parsley-stems for stalks, and serve with, rolled bacon cut very thin.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried to make the most of our holiday leftovers this week with Mrs. Beeton's Turkey Croquettes. I found myself chopping, mincing, and frying in a flurry of activity, but the result was worth it. The combination of turkey, ham, and shalots created a surprisingly savory filling, but the real delight came from the crispy, golden exterior—it was like a little party in my mouth, and everyone was invited. This recipe is a weeknight winner for anyone with a bit of leftover protein and a craving for something more exciting than a sandwich. The croquettes took about 20 minutes from start to finish, not including the time to make the gravy. I served them with a quick salad, and dinner was done. The kids loved the crispy coating and the adults appreciated the nostalgic touch of parsley stems as "stalks." Next time, I might add a touch of cream to the mixture for extra richness, but as is, it's a delightful way to breathe new life into leftovers.
