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New Potato Croquettes
6 medium size potatoes 1 tablespoon shortening 2/3 cup hot milk or cream 2 egg whites, beaten salt to taste Pare, boil and mash potatoes, add shortening, milk, egg whites and salt; cool slightly and shape in form of an egg. Serve.
A very light, unfried potato shape from an era when "croquette" could mean nothing more than a moulded portion. The whole success of it rests on the potatoes being dry and the mixture stiff enough to hold an egg shape.
- Potato choiceUse a starchy potato such as russet; new potatoes and waxy reds will not mash dry and the shapes will slump. Dry the drained potatoes over low heat for a minute before mashing.
- ShorteningIn this period shortening generally meant lard or a hydrogenated vegetable fat such as Crisco. A tablespoon of butter gives the same body and better flavour.
- Hot milkTwo-thirds of a cup for six potatoes is a generous amount. Add it a little at a time and stop when the mash is stiff enough to stand in a peak, or the croquettes will not hold their form.
- The egg whitesBeaten whites are what make these light rather than dense. Fold them into potato that has cooled slightly, not into scalding mash, or they collapse at once.
- Cooking the whitesAs printed, nothing brings the egg white to a safe temperature. Either use pasteurized whites or set the shaped croquettes on a buttered tin and bake at 400F for 10-15 minutes until lightly coloured.
- ShapingWet or lightly oiled hands keep the mixture from sticking.
- YieldThe recipe gives no yield. They are best shaped shortly before serving; the mixture stiffens and dulls if held long.