Caribou Croquettes

From the Knik Arm Courier on June 28, 1960. Submitted by Mary Brinson.


Published:

From the Knik Arm Courier on June 28, 1960. Submitted by Mary Brinson.

 

¼ cup shortening

1/3 cup enriched flour

1 teaspoon salt

1 cup milk

2 cups finely diced cooked caribou

1 tablespoon grated onion

1 tablespoon lemon juice

1 tablespoon chopped parsley

 

Melt shortening and blend in flour and salt. Gradually stir in milk. Cook, stirring constantly until it thickens. Simmer over low heat 3 minutes and cool. Stir in meat, onion, lemon juice and parsley. Spread mixture in 8-inch square pan and chill. Cut into squares. Dip in beaten egg and roll in crumbs. Fry in deep fat until brown.

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