2 tbsp butter
3 tbsp flour
3/4 cup milk
2 cup turkey -- chopped
1 egg yolk -- beaten
1/4 tsp salt
1/4 tsp celery salt
1 egg
2 tsp water
1/2 cup bread crumbs
1/4 tsp ground sage
2 tbsp butter -- melted
Directions
Melt 2 tablespoons butter over low heat. Add the flour and stir until
well blended. Cook one minute. Slowly add milk and cook, stirring
constantly, until boiling. Let sauce cool; add chopped turkey, egg
yolk, salt and celery salt. Form into twelve small cones. Mix bread
crumbs with ground sage. Beat egg in water. Roll cones in crumbs. Dip
each cone in egg and roll again in crumbs. Place on greased baking
pan and drizzle with melted butter. Bake at 350 degrees for 40
minutes.
Recipe By : Elizabeth Powell
Servings: 6 servings
Baked Turkey Croquettes Recipe brought to you by Recipe Ideas
Categories: Poultry; Turkey
The History of Recipes
Recipes as an idea can be traced back into the far past, in fact as far back into history as the Egyptians, and possibly even further. Interesting though that is, sadly, these early records were just basic hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a series of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. During the time of the Romans a man called Apicius created a few documents showing how to cook the recipes enjoyed by the Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs made use of many aromatic flavours, including some familiar names like thyme, mint and parsley. Moving our culinary historical trip onwards, we have some books from the 1300s ; a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are unconnected to the spicy food that is popular today, but rather descriptions of the types of meals prepared by the cooks of the upper classes of that period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices such as parsley and basil. The introduction of these new culinary ideas prompted an eruption in cookery books, many of which are now in academic collections. When we get to the 20th century, cooking publications are greatly in demand due to better eduction, more spare time and a general increase in wealth. The arrival of TV brings us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Baked Turkey Croquettes recipe.
