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From the Betty Crocker Picture Cookbook 1961

page 331, 387 and 389

Meat Croquettes

1 cup Thick White Sauce (recipe below)

1 tsp each minced onion and parsley

2 cups coarsely ground or finely chopped cooked meat

(beef, pork, ham, veal, lamb or chicken)

Mixed all ingredients. Spread out on  plate or pie

pan. Chill thoroughly. Shape into spheres  or 

cylinders. Roll in flour, then dip in mixture of

1 egg, slightly beaten, and 2 tbsp water, then in

fine dry bread crumbs. Fry in deep hot fat (365-F)

until delicately browned, 1-1/2 to 2 min. Be careful

not to puncture during frying. Drain on absorbent

paper in 350-F oven until serving time. Serve with

hot Mushroom sauce or Tomato Sauce. 8 croquettes.

Thick White Sauce

1/4 cup butter

1/4 cup flour

1/4 tsp salt

1/8 tsp pepper

1 cup milk

Medium White Sauce

2 tbsp butter

2 tbsp flour

1/4 tsp salt

1/8 tsp pepper

1 cup milk

1. Melt butter over lowheat in a heavy saucepan.

Wooden spoon for stirrign is a help.

2. Blend in flour, seasoning. Cook over low heat,

stirring until mixture is smooth, bubbly.

3. Remove from heat. Stir in milk. Bring to boil,

stirring constantly. Boil 1 minute. Makes 1 cup.

Mushroom Sauce

Make 1 cup Medium White Sauce (recipe above) - except

saute 1 cup sliced mushrooms and 1 tsp grated

onion in butter 5 minutes, before adding flour.

Tomato Sauce

A tangy sauce excellent with cheese souffle and veal cutlet.

2 tbsp chopped onion

2 tbsp chopped green pepper

1 tbsp butter, melted

1 can (8 oz) tomato sauce

salt and pepper to taste

Saute onion and green pepper in butter until

onion is transparent. Add tomato sauce, salt and

pepper and heat over low heat. Makes 1-1/4 cups.

Hi lolacat: Just talked to Customer service and Linda sent me two BC recipes from 1953 and 1963.

Hope this helps! Sincerely, CC
 
Croquettes  -  11/27/67
 
1 cup Thick White Sauce (below)
2 cups ground or finely chopped cooked meat (beef, veal, pork, ham or chicken)
1 tablespoon minced onion
1 teaspoon parsley
1 egg
2 tablespoons water
3/4 cup fine bread crumbs
1 package (8 ounces) frozen peas in cream sauce
1 teaspoon instant minced onion
 
Prepare Thick White Sauce.  Stir in meat, onion and parsley.  Salt and pepper to taste.  Spread mixture in square pan, 8x8x2 inches.  Cover; chill 2 to 3 hours. 
 
Divide mixture into 12 equal parts; roll each into a ball. Beat egg and water until blended.  Dip balls into egg mixture, then roll in bread crumbs until completely coated.  Cover croquettes; refrigerate at least 2 hours. 
 
Heat deep fat (3 to 4 inches) to 365°.  Fry croquettes in hot fat until delicately browned, 1 1/2 to 2 minutes.  (Handle croquettes carefully so crust is not punctured.)  Drain on paper towels.  Keep warm in 350° oven until serving time. 
 
Prepare peas in cream sauce as directed on package except--add onion before cooking.  To serve, spoon hot peas in cream sauce over croquettes.  6 servings.
 
For each cup of Thick White Sauce
 1/4 cup butter  
 1/4 cup Gold Medal Flour (regular or Wondra)
 1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
 
 In saucepan, melt butter over low heat.  Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly.  Remove from heat.  Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Makes 1 cup.
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Croquettes  05/00/53
 
1 cup Thick White Sauce (recipe below)
2 cups ground or chopped cooked fish, meat or chicken
1/4 cup GOLD MEDAL Flour
1/2 teaspoon salt
1/2 teaspoon flavor extender, if desired
1 egg
1 teaspoon salt
2 tablespoons milk
Crumbs
 
Stir fish, meat, chicken or other leftovers into White Sauce.  Spread in square pan, 8x8x2 inches.  Chill until stiff.  Cut into triangles or bars. Roll in mixture of flour, salt, flavor extender.  Coat evenly.  One small opening in the coating will cause croquette to burst open.  Beat together milk, egg, salt.  Dip croquettes into egg mixture, then into crumbs.  Allow to dry.  Heat fat to 375°.  Fry until brown...about 3 minutes.  Drain on absorbent paper.
 
THICK WHITE SAUCE
 
Melt 1/4 cup butter.  Remove from heat.  Blend in 5 tablespoons GOLD MEDAL Flour, 1/4 teaspoon salt, 1/8 teaspoon pepper.  Stir in 1 cup milk.  Bring to a boil over direct heat, stirring constantly.  Boil 1 minute.  For deluxe white sauce, blend in 2 eggs, beaten.

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