croquettes
As croquettes , croquet , Croquetes ( port. ), Croquetas ( Span.) Or Croquettes ( fr. ) Is referred to in the kitchen from various matrices prepared, breaded and fried role-, pear, spherical or triangular shaped pieces.
Potato croquettes
The potato croquettes ( croquettes de pommes de terre ), which are typical as a side dish, are prepared from a mass of boiled and mashed potatoes, mixed with egg yolk and possibly butter and seasoned with nutmeg .
The food industry, however, offers various partially or ready-to-eat finished products, from powder for mass preparation to fully breaded, frozen croquettes.
Non-potato-based croquettes in classic upscale cuisine
In traditional upscale cuisine, these are made from a mixture of very finely diced red or white meat , vegetables or crustacean meat . This is mixed with finely diced porcini mushrooms , mushrooms or truffles and bound with a thick sauce , usually a béchamel sauce , and possibly egg yolks . These croquettes are often consumed with an a part (separately) served sauce.
Dutch meat and Spanish tapas croquettes
In the Netherlands , the meat croquette (Dutch: Vleeskroket , often just Kroket ) is a popular snack . The filling here consists of a ragout made of - partly finely ground - meat with bouillon , spices , herbs , butter and flour . The smaller, round shape is called bitterballen and is also consumed as a snack in Dutch pubs. In addition to the Rundvleeskroket (beef croquette ), croquettes made from veal ( Kalfskroket ), with a goulash filling ( Goulashkroket ), shrimp ( Garnaalkroket ) or with a meat and peanut filling ( Satékroket ) are also available. The vegetable croquette ( Groentekroket ) is relatively new for people who want to eat meatless.
Round, flat meat croquettes are also offered at McDonald’s in the Netherlands under the name McKroket . These are sold in a bun and seasoned with mustard . In Germany, the fast food chain offers meat croquettes with wooden spoons with various dips .
In Spain , u. a. Crab, cheese or ham-filled croquettes are served as warm tapas . Spanish croquettes are not made from potatoes, but from a thick bechamel sauce .
Etymology and history
The term kibble originally comes from France .
The oldest known mention of the related word croquet is in the Dictionnaire Furetière in 1690 . These were gingerbread cookies that were so hard that there was a cracking sound when you bite into them; the name is derived from the French verb croquer for crack or nibble.
In a print from 1705 of Le cuisinier royal et bourgeois (first print 1691), written by François Massialot, the cook of Louis XIV , there is a recipe for "croquets". But these weren't yet croquettes.
The term croquette is documented in French from 1740, also derived from croquer . It referred to an elongated ball, which could consist of rice, meat, fish or other, which was breaded and deep-fried in oil.
The oldest known printed Dutch recipe is from the cook of King Wilhelm I of Orange in an appendix of the cookbook "Moderne Kochkunst" by Maria Haezebroeck, which appeared in 1851.
Spanish croquette filled with chicken
Croquettes in the machine
Potato croquettes as a side dish
literature
- Richard Hering , Walter Bickel (Hrsg.): Herings Lexicon of the kitchen . 18th revised edition. Specialized book publisher Dr. Pfanneberg, & Co., Giessen 1978, ISBN 3-8057-0218-3 , pp. 433, 572
Individual evidence
- ↑ a b Claudine Breécourt-Villars, Mots de table, mots de bouche. Dictionnaire éytmologique et historique du vocabulaire classique de la cuisine et de la gastronomie , Paris 1997, article croquet
