Croquette

As croquettes, croquet or Croquettes (Fr. ) is called in the kitchen from different base compositions prepared, breaded and deep fried roll, pear, spherical or triangular shaped pieces.

Potato croquettes

The typical potato as a side dish ( Croquettes de pommes de terre ) are from a mass of boiled and mashed potatoes, which is mixed with egg yolk and possibly butter and seasoned with nutmeg, prepares.

However, several partially or ready- finished products from powders for the material preparation to finished breaded, frozen croquettes are offered by the food industry.

Not prepared potato-based croquettes in the classic upscale kitchen

In the traditional haute cuisine these are prepared on the basis of a mass of very feingewürfeltem red or white meat, vegetables or shellfish meat. This is mixed with finely diced mushrooms also, mushrooms or truffles and tied with a thick sauce, usually a bechamel sauce, and maybe even egg yolk. These croquettes are often eaten with a part ( separately ) served sauce.

Dutch Meat Croquettes and Spanish tapas

In the Netherlands, the croquette ( Dutch: Vleeskroket, often only Kroket ) a popular snack. The filling consists here of a ragout of - some finely ground - Meat with broth, spices, herbs, butter and flour. The smaller, round shape means Bitterballen and is consumed as a snack in Dutch pubs. In addition to the Rundvleeskroket ( Rindfleischkrokette ) among others veal croquettes ( Kalfskroket ), with goulash filling ( Goulashkroket ) or with a meat and peanut filling ( Satékroket ) are available. Relatively new is the Gemüsekrokette ( Groentekroket ) for people who want to eat meatless.

Round, flat croquettes are offered in the Netherlands, even at McDonald's under the name McKroket. These are sold in a bun and seasoned with mustard.

In Spain, tapas are served as a warm, inter alia, with crab, cheese or ham croquettes filled. Spanish croquettes be made from potatoes, but from a thick béchamel sauce.

Etymology and history

The term croquette is originally from France.

The oldest known mention of the related word croquet there are 1690 in the Dictionnaire Furetière. This was to gingerbread, which were so hard that there was a cracking sound when biting; the name is derived from the French verb croquer for crack or nibble.

In a pressure of 1705 Le cuisinier royal et bourgeois ( first edition 1691), written by François Massialot, the chef of Louis XIV, there is a recipe for " croquets ". Here, however, it was not to croquettes.

The term croquette is detected in French in 1740, also derived from croquer. He described an oblong shaped ball, which could consist of rice, meat, fish or other things, the breaded and deep-fried in oil was.

The oldest known form printed Dutch recipe is from the cook of King William I of Orange in an appendix of the cookbook "Modern Cooking " by Maria Haezebroeck, which appeared in 1851.

Croquettes in the vending machine

Potato as a side dish