Croquets of Macaroni is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of stock thickened with egg yolks that's blended with chopped macaroni, meats and mushrooms, allowed to cool and set and then breaded before being deep fried to cook. The full recipe is presented here and I hope you enjoy this classic British version of: Croquets of Macaroni.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Croquets of Macaroni that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 353.—CROQUETS OF MACARONI.
Stir half a pint of any kind of good sauce over the fire until reduced to half its original quantity ; then add three yolks of eggs, nutmeg, pepper, and a pinch of chopped shallot, a pinch of sugar and the juice of half a lemon; stir this again over the fire to set the eggs in the sauce, and then add the following ingredients minced small and neatly : viz.,—a handful of boiled Genoa macaroni, two ounces of roast game, one ounce of lean ham, truffles, mushrooms; incorporate these with the sauce, and when set cold and firm, divide the preparation into equal small portions; mould these in the form of eggs ; egg and breadcrumb, and fry them in hot lard; and being dished up with fried parsley, serve hot.
Modern Redaction
Ingredients:
300ml good-quality sauce (of any kind)
3 egg yolks
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
pinch of chopped shallot
pinch of sugar
juice of 1/2 lemon
1 handful cooked macaroni, finely minced
60g roast game, finely minced
30g lean ham, finely minced
60g mushrooms, finely minced
2 eggs, beaten
breadcrumbs, to coat
oil for deep frying
Method:
Add the sauce to a pan, bring to a simmer and cook, stirring constantly, until the volume has reduced by half. Take off the heat and allow to cool slightly then beat in the egg yolks, nutmeg, salt, black pepper, shallot, sugar and lemon juice.
Return to the heat and cook gently, stirring constantly, until the eggs set and the sauce thickens. Now add the macaroni, game meat, ham and mushrooms. Stir to combine then turn out onto a dish and set aside to cool. When the mixture is set and firm, divide into small portions of equal size and shape these into eggs. Dip in the beaten eggs to coat and cover with breadcrumbs.
Heat oil in a deep fryer to 180°C. Add the macaroni croquets and cook until golden brown and done through. Arrange on a plate, garnish with fried parsley and serve.
