Stuff peppers with seasoned cooked meat, top with bread crumbs. Brown in a moderate oven.
4 tablespoons beef or veal drippings |
Salt and pepper |
Make a thick sauce by combining the drippings and flour, and gradually stirring in the milk or gravy while cooking until smooth. Let the sauce stand until cold. Then add the meat and seasonings. Mold the mixture into croquette shapes. Dip into the egg beaten up with the water, roll in the bread crumbs, and allow to stand for an hour or longer in a cold place to dry the coating.
Brown croquettes in 3 to 4 tablespoons of hot fat in a frying pan, or in deep fat. To fry in deep fat, heat the fat in a deep vessel to 350° F., or until hot enough to brown an inch cube of bread in 40 seconds. Place several croquettes at a time in a frying basket and lower slowly into the hot fat and fry to a golden brown. Remove the croquettes and drain on paper to take up the fat.
Or bake croquettes instead of frying, if preferred. Make a stiffer texture by adding about ½ cup soft bread crumbs or mashed potatoes to the above
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