Unicorn (Unicorn@Indenial.com)
Mon, 12 Jul 1999 08:53:23 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here is a food funny that reader Jenny Mack blames on her co-worker
Alex. A likely story.
Q: What time do astronauts like to eat lunch?
A: At launch time.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
With the new millennium less than a year and a half away (or six
months away, depending on how you're counting) I though it would be
fun to take a look at what people were cooking and eating at the turn
of this century. All of this week's recipes are adapted from The
Original Fannie Farmer 1896 Cook Book, a facsimile edition of The
Boston Cooking School cookbook originally published just before the
turn of the century.
Cheese Croquettes
(Adapted from The Original Fannie Farmer 1896 Cook Book,
Tormont Publications, 1996)
3 Tbs (45 ml) butter
4 Tbs (60 ml) flour
2/3 cup (180 ml) milk
2 egg yolks
1 cup (250 ml) grated cheddar cheese
1/2 cup (125 ml) grated Gruyere cheese
Salt, pepper, and cayenne pepper to taste
Bread crumbs for coating
1 egg, well beaten
Oil or butter for frying
Melt the butter in a small saucepan over moderate heat. Stir in the
flour and cook for 2 to 3 minutes, until the flour aroma is gone. Add
the milk and stir with a wire whisk until the mixture is thick and
boils. Remove from the heat and stir in the two egg yolks until well
mixed. Add the cheese and stir until the cheese melts, returning it
to a low flame if necessary. Season with salt, pepper, and cayenne.
Spread the mixture in a shallow pan and allow to cool. Cut into small
squares or rectangles, dip in the bread crumbs, in the beaten egg, and
then in bread crumbs again. Fry in a large skillet in which the
butter or oil has been heated, turning once, until golden brown on
both sides. Drain on paper. Serves 4 to 6 as an appetizer.
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