POTATO CROQUETTES OR CUTLETS
These are very similar to potato balls, only they should be smaller and more delicately flavored. The potatoes are boiled and mashed, and, if the croquettes are wished to be very good, one or two hard-boiled yolks of eggs should be mixed with them. The mixture is slightly flavored with shallot, savory herbs or thyme, chopped parsley, and a little nutmeg. One or two fresh well-beaten-up eggs are now added, the mixture then rolled into small balls no bigger than a walnut. These are then dipped in well-beaten-up egg, and then bread-crumbed. The balls are fried a nice golden-brown color and served.
Potato cutlets are exactly the same, only instead of shaping the mixture into a little ball, the ball is flattened into the shape of a small oval cutlet. These are then egged, bread-crumbed, and fried, but before being sent to table a small piece of green parsley stalk is stuck in one end to represent the bone of the cutlet. These little cutlets, placed on an ornamental sheet of white paper, at the bottom of the silver dish, look very pretty. A small heap of fried parsley should be placed in the center of the dish.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
