Oster 3246 User Manual

Figure 1

NOW YOUR OSTER

Double Filtration System

B. Condensation Drip Trap

(on

back side of unit) C. Viewing Window D. Basket Lowering Button

(push button when handle

locked position to lower basket)

E. Basket Control Handle

(lift up to raise basket)

EEP

RYER

is in horizontal,

F. Timer G. Adjustable Thermostat H. Cord Storage Wrap-Cleats

I. Temperature Indicator Light J. Power “On” Light K. On/Off Switch L. Open Button

When using electrical appliances, basic safety precautions must always be followed, including the following:

READ AND SAVE ALL INSTRUCTIONS.

This appliance uses hot oil, it is very important to make sure the unit is placed in a safe place while in use or while the oil is still hot. Make sure the cord is not loose nor presents the possibility of someone tripping over it.

DO NOT MOVE THE DEEP FRYER WHEN OIL IS HOT OR DURING COOKING.

CLOSE SUPERVISION IS NECESSARY WHEN THE APPLIANCE IS IN USE OR WHEN THE OIL IS HOT.

Do not touch hot surfaces. Always use oven mitts when handling hot surfaces; and allow metal parts to cool before cleaning. Allow the unit to cool thoroughly

before adding or removing parts.

Disconnect the Deep Fryer from the wall outlet when the unit is not in use and before cleaning. Note: Make sure the Deep Fryer is turned OFF

before disconnecting.

To protect against risk of electrical shock, do not immerse the appliance or

plug in water or other liquids.

This appliance should not be used by children. Close supervision is always

necessary when this or any other appliance is used near children.

Do not operate this or any appliance with a frayed or damaged cord or plug.

Do not operate if the appliance malfunctions, is dropped or has been damaged in

any manner. Return the appliance to the nearest Aufhorized Service Station for

examination, repair, electrical or mechanical adjustment.

Do not use attachments not recommended by the manufacturer.

They may cause fire, electrical shock or injury.

Do not use outdoors or for commercial pm-poses. Do

not use

this appliance

for other than the intended use.

Do not let the cord hang over the edge of a table orcounter,

or touch hot surfaces.

Do not place the appliance near a hot gas or electric burner or in a heated oven.

Do not place any items on top or next to this appliance at any time. To prevent a

fire, keep this appliance clear of contact with any flammable materials including

curtains, draperies, walls, plastic materials, etc., at all times.

Do not place any flammable materials in or close to the Deep Fryer,

such as paper, cardboard or plastic.

Oversized foods must not be inserted into the Deep Fryer as they may

create a fire.

Do not clean with metal scouring pads or any abrasive materials.

(Pieces can break off the pad and touch electrical parts resulting in

a risk of electrical shock).

DO NOT USE WITH AN EXTENSION CORD.

Be sure handles are properly assembled to basket and locked in place.

See detailed instructions.

This appliance has a polarized alternating current plug (one blade is wider than the other). To reduce the risk of electric shock, as a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not insert fully in the outlet,

reverse the plug. If it still fails to fit, contact a qualified electrician to replace the

obsolete outlet.

DO NOT ATTEMPT

ETTING TO

Before Using Your Deep Fryer for

Read all sections of the instruction manual carefully.

Remove the fryer from the packaging and remove the large peel-away illustrated

DEFEAT THIS SAFETY FEATURE.

NOW

OUR

the

EEP

RYER

First Time

label on the side of the unit.

Raise the basket handle to its highest, horizontal position (a click sound will be

heard) and then lift the basket out of the fryer.

Remove all printed documents and any accessories from the basket.

Clean the frying basket and cooking pot with hot water, a small amount of

dishwashing liquid and a non-abrasive sponge or cleaning pad. Never immerse the body of the unit in water. Wipe the inside of the lid and the outer housing with a clean, damp cloth. Dry the unit thoroughly before using.

A Condensation Drip Tray has been designed into the Deep Fryer and is located on the back side of the unit just below the lid. The lid has been designed to channel condensation that accumulates on the inside of the lid to the back of the unit and into the Condensation Drip Tray. To empty, simply remove the Drip Tray and dispose of the water inside.

SING

OUR

EEP

RYER

Never fill the basket more than

is best), since this will cause the temperature of the oil to decrease below the

optimal frying temperature and result in foods that are not as light or crispy as they can be.

Press the OPEN button and open the lid.

Lift up the handle. Raise the basket to the highest position until

a “click” sound is heard.

FOR THE

l/2

IRST

2/3

full of food

IME

(l/4

l/2

Removethe basket.

Pour oil into the pot, minimum 1.5 L, maximum 2.0 L.

Use only a good quality vegetable oil, pure corn oil or light olive oil for deep frying. We do not recommend using oils that deteriorate quickly like sunflower oil, lard, or drippings. Deep frying foods in butter or margarine is not recommended because of lower smoking temperatures.

Wipe the inside of the viewing window with a little oil to prevent condensation

Place food into the basket. Do not overfill the basket.

Place food as dry as possible into the basket.

Do not add water or wet foods to cooking oils. Water will cause oil to splatter.

Be sure to pat dry all foods before frying.

Place uniform sized pieces’of food into the basket to ensure even cooking.

Place the basket back into the pot.

Press the lid gently to close it.

Insert the plug into appropriate outlet.

Turn the Main Power to ON. Both the red ‘power’ and yellow ‘temperature’ lights

will turn on.

Adjust the sliding thermostat to the desired temperature

When the desired temperature is reached, the yellow ‘temperature’ light will turn off.

Preheat deep fryer for 15 minutes before the first use; pre-heating is not necessary

for consecutive use.

Press the button on the handle. Lower the basket by gently lowering the handle.

Rotate the timer knob to desired cooking time (maximum 15 mins.)

During cooking, you may see steam rising through the filter vent openings in the top of the lid -this is normal; however, avoid this area while frying. Also, use caution when opening the lid, as the steam generated during cooking will escape when the lid is opened.

When desired cooking time is reached, the timer will ring; indicating that it is time to raise the basket handle to its highest horizontal position (position until a “click” sound is heard), which will raise the basket out of the oil, strain the oil from the food, and keep it

in the warming chamber until you are ready for it.

Press the OPEN button and open the lid.

Take out the basket and place the food on dishes (or first place on a paper towel to help absorb any excess oil that may remain on the outside of the food).

Unplug the fryer.

Oil can be poured out and strained when the fryer has cooled (you may choose to use the frying basket to hold a strainer/filter above your storage container as you pour the oil through it).

RYING

To use the basket, first lock the handle into the basket bracket. You can raise and lower

ASKET

the basket by simply lifting the handle until a click sound is heard; to lower the basket, simply press the button on the handle and slowly lower it to lower the basket. Using this feature you can safely raise and lower the basket into and out of the oil, without even opening the lid.

With the Basket Control in the “UP” position, the basket can be removed from, and replaced into the Deep Fryer.

AFETY

To unlock the lid, press the lid release button. This will release hot steam and

depressuriie the container after cooking. Extreme care should be used to ensure hands are clear of the appliance when steam is released.

OUBLE

The lid is as it passes through the filters; the other is carbon-activated and helps minimize odors. After several cooking sessions, the filters should be replaced.

Unclip and remove the filter cover.

There are two kinds of filters: The oil filter (white filter) prevents release of oil vapor; the carbon filter (black filter) prevents release of odors. To order additional filters,

please call our Customer Service Line at (800) 5975978.

After cleaning or replacing the filters, always make sure that the white oil

fitted

with a double filtration system: one collects drops of oil from the steam

OW TO

-L

OCKING

ILTER

REPLACE

THE

YSTEM

ILTERS

filter rests

on the metal surface below the carbon activated filter.

COOKING

The frying times given in this chart are only a guide and should be adjusted accordingly

to suit the quantity fried.

Food

Mushrooms Breaded Chicken Chicken strips Shrimp Fish cakes or balls Fish fillets Fish fillet in batter French fries, thin French fries, thick

Degrees C/ F

150”

170” 180” 130” 1 150” 180” 190” 170”

GUIDE

F F F F F F F F

Approximate Cooking

Time (Minutes)

3-4

12-15

3-4 3-4 4-6 4-5 5-7 2-4

7-10

HINTS

Select the temperature for frying by taking into account the type and amount of food

to be cooked.

As a general guide, foods that have been pre-cooked in some way need a higher

temperature and less cooking time than those foods which are completely raw.

CLEANING THE DEEP FRYER

Do not immerse the fryer in water.

Clean the outside with a

Before cleaning the Deep Fryer, always make sure that it is OFF from the outlet. Make sure the unit and the oil are completely cool. Oil retains its temperature for a long period of time after use. Do not attempt to move or carry

soft,

damp cloth or paper towel.

“0”

and disconnected

the fryer while it is

Empty and clean the condensation tray.

Oil can be reused several times. Oil should be filtered after each use, however.

After draining the oil, the fryer should first be wiped down with absorbent paper.

still hot.

Then use a damp cloth and a little mild soap. Finally, use a dry cloth.

Do not immerse the unit in water under any circumstances.

Do not use scrubbing brushes, chemical cleaners or any abrasive materials

to clean the unit.

The basket can be washed in warm soapy water.

CLEANING THE LID

The lid can be washed with warm, soapy water.

Be sure to remove both filters before cleaning the lid.

Do not wash the lid in a dishwasher.

STORING THE DEEP FRYER

Allow the appliance to cool completely before storing. Store the Deep Fryer in a dry

location. The cord can easily be stored by wrapping it around the cord storage cleats

on the bottom of the unit. Keep cords out of reach of children.

TROUBLESHOOTING

PROBLEM

Release of unpleasant odors.

Release of steam from under the edge of the lid.

Food remains soft and is not crispy on outside.

POTENTIAL CAUSES SOLUTION

The charcoal filter is Replace the filter saturated. (see instructions page).

The oil is deteriorated. Change the oil every

fryings.

The oil is unsuitable for Use a good quality vegetable deep frying. oil, sunflower oil, canola oil,

or corn oil.

The lid is not closed properly.

Too much food has been fried at the same time. (especially frozen foods).

Make sure the lid is fully closed

Fry food in smaller quantities

l0-12

ECIPES

DEEP FRIED CHICKEN

chicken cut into pieces

cup flour

Oil

Season the chicken with salt and pepper. In a plastic bag, pour 1 cup flour, l-112 tsp. of salt. Place 4 to 5 pieces of chicken into the bag and shake until the pieces are well covered. Preheat the oil in the Deep Fryer. Place the bigger pieces of chicken in the Deep Fryer, followed by the smaller pieces. When chicken is cooked and golden brown, remove from oil and let drip in the frying basket to remove excess oils.

tsp chicken seasoning

l-112 tsp salt

tsp pepper

FRENCH FRIED ONION RINGS OR SHOESTRING ONIONS

Skin and cut crosswise into

2 large onions

Combine:

1 cup milk

Soak the onions in this for with

Fritter Batter for Vegetables

until light brown. Drain on absorbent paper.

l/4-inch

l/2

slices or shred paper thin:

1 cup water

hour. Drain them, spread them on absorbent paper and dredge them

(recipe on page 13). Fry in a deep fryer, preheated to 350°F

OTATOES

370°F

DEEP FRIED SWEET POTATOES

Wash then par-boil for 10 minutes:

Large sweet potatoes Pare and cut them into strips. Fry the sweet potato strips in the deep fat until they are a golden brown, Drain them on absorbent paper. Sprinkle with salt, brown sugar or freshly grated nutmeg.

To flambe, just before serving, put the drained potatoes in a pan. Sprinkle over them:

2 tablespoons warm brandy, applejack or rum. Light and tilt the pan back and forth until the flame burns low,

POTATO PUFFS

Preheat deep fryer to 385°F.

Combine:

l/4

l/2

cup sifted flour

1 teaspoon double-acting baking powder

Add and mix:

1 cup mashed potatoes

The potatoes should be soft at room temperature. If they are not, add a little hot milk or water and beat. Add:

1 slightly beaten egg

Drop by spoonfuls into hot fat. Fry to a golden brown. Drain on absorbent paper.

1 teaspoon minced parsley

teaspoon salt

Using a vegetable slicer, slice as thin as possible:

Peeled Idaho potatoes

Soak the slices in cold water, changing the water twice. Drain and dry well. Heat to 380°F:

Peanut or corn oil

Drop the separated slices into the hot oil in a frying basket. Shake the basket or stir the potatoes several times to prevent the chips from sticking together. Cook until they are golden. Drain and place on absorbent paper to get rid of any excess fat.

DAUPHINE

Preheat deep fryer to 350°F.

For every cup:

Freshly Mashed Potatoes

add:

to cup Pate a Choux

seasoned with:

A grating of nutmeg

Shape the potato mixture into 1 to

White dry bread crumbs

Deep fry for 3 to 4 minutes and allow the heat’of the fat to increase to 370°F until the potato balls are golden, Drain on absorbent paper. Add salt and serve at once.

POTATOES

l-1/2

inch balls or fill into a pastry bag with a large plain tube. Roll in:

FRIED POTATO BALLS

Preheat deep fryer to 380°F.

Prepare:

2 cups hot Riced Potatoes, 4 medium size potatoes

Add to them:

2 tablespoons butter

cup grated cheese 2 beaten egg yolks teaspoon salt

a few grains cayenne

2 tablespoons cream

l/2

teaspoon any baking powder

Whip these ingredients until they are light. Shape them into balls. Roll the balls in:

Flour

then in:

1 egg, diluted and beaten with 2 tablespoons water

and in:

Sifted bread crumbs

Fry the balls in deep fat. Drain them on absorbent paper. Serve at once.

SEAFOOD

DEEP FRIED FISH

Preheat deep fryer to 370°F

Clean and prepare for cooking:

Small pieces of fish not thicker than 1 inch

Dip them in:

Fritter Batter for Fish

Fry in deep fat for 5 - 8 minutes, or until a golden brown. The fish will rise to the surface when done. Drain on absorbent paper. Serve very hot with lemon wedges or tartar sauce

(see recipe in Fritter section)

per

MARlNATED

Preheat deep fryer to 370°F

Skin and cut into pieces:

l-112 Ibs. fish steaks

Marinate for 30 minutes in:

6 tablespoons dry white wine or

2 tablespoons lemon juice

Drain dry and dip each piece separately in:

6 tablespoons cream

then in:

Flour

Fry the fish in deep fat for about 7 minutes. Serve with tartar sauce.

DEEP FRIED FISH

SERVINSS

FISH AND CHIPS

Preheat deep fryer to 375°F

Cut into uniform serving pieces:

l-112 Ibs.

Coat with Cut into thick uniform strips, slightly larger than for French fries:

l-1/2

Soak in cold water for drain and keep warm. Deep fry the breaded fish until golden brown. Arrange the potatoes and fish on a platter and serve as a dip:

Hot cider vinegar

fillet

of flounder

Fritter Batter for Fish

Ibs. mature baking potatoes

l/2

hour. Drain and dry thoroughly. Fry in the hot oil until golden brown. Remove,

(recipe found in Fritter section)

DEEP FRIED OYSTERS

Preheat deep fryer to 375°F

Drain:

12 large shucked oysters

Dry them well between towels. Beat together

1 egg

Inserting a fork in the tough muscle of the oysters, dip them in the egg, then in:

Seasoned bread crumbs, in the egg again, and again in the crumbs.

Permit the oysters to dry on a

rack for l/2

2 tablespoons water

hour. Fry them for about 4 minutes.

SERVINGS

DEEP FRIED STUFFED SHRIMP

Shell and de-vein:

10 jumbo-size shrimp

Chop them into a pulp and add:

6 water chestnuts which have been smashed with a cleaver and finely chopped. Shell, leaving the tails intact and de-vein:

14 jumbo-size shrimp Split lengthwise along the de-veined edge but far enough to separate. Spread them flat and lay along each crevice:

A thin julienne of Prosciutto or Westphalian ham Spread the shrimp and chestnut mixture in the crevices above the ham and mold it into the form of a wide beveled edge when you partially Dip into:

Beaten egg

then into:

Flour

Allow to dry on a rack 15 to 20 minutes. Lift the shrimp by the tails and slide them gently into the heated oil.

Fry for about 5 minutes or until golden. Drain on absorbent paper. Serve at once.

reclose

the shrimp for breading.

RITTERS

Fritters should be cooked from 3 to 7 minutes, depending on size of fritter.

CHURRDS (Fritters)

350 grams (12.25 oz.) flour

2 eggs

3/4 liters (3 cups) of water

Place water and salt in a pot and bring to a boil. Add the flour all at once and mix vigorously with a wooden spoon. Place the dough in a mixing bowl. Mix the eggs one by one, using your Mixer, until bubbles begin to form. Heat the oil in the Deep Fryer. Using a churro machine, place the dough and start forming churros. Fry the churros in the oil until dark golden brown, Remove from the Deep Fryer and let the fritters

drip over paper towels to remove excess oils. Sprinkle with plenty of sugar.

Salt

corn oil

PUREED VEGETABLE FRITTERS

Preheat deep fryer to 375°F

Beat until light:

1 egg

Add and beat well:

1 cup cooked mashed or pureed carrots, parsnips, butter beans, etc.

Stir in:

l-1/2

l/4

teaspoon salt

l-1/2

teaspoons melted butter 1 teaspoon Worcestershire sauce or l/2

teaspoon dried herb or 2 tablespoons chopped parsley

2-l/2

teaspoons onion juice

teaspoons flour

6 tablespoons milk

Spread these ingredients on a greased platter. When they are cold, shape them into 1 inch balls. Flour and roll in:

Bound Breading (recipe found at end of section).

Fry the balls in oil.

SHRIMP FRITTERS

l/2

1 large ear fresh corn, husked

6 ounces uncooked large shrimp,

peeled, de-veined, chopped

l/2

cup alfalfa sprouts 2 garlic cloves, minced l/2

teaspoon salt

Cook corn in pot of boiling water until crisp and tender (approximately 3 minutes). Drain. Cut kernels from cob.

Transfer kernels to large bowl. Mix in shrimp and next 5 ingredients. Whisk coconut milk and egg together.

Stir into corn mixture; mix in flour. Heat oil in deep fryer to 160°C. Working in batches, flatten 114 cupfuls of mixture into 3 inch rounds and lower into oit. Cook until golden (about 5 minutes). Transfer-to paper towels; drain. Serve hot.

teaspoon ground black pepper 3 tablespoons canned unsweetened coconut milk 1 large egg

cup grated carrots

2 tablespoons all purpose flour 3 tablespoons vegetable oil

EGGPLANT FRITTERS

Preheat deep fryer to 365°F

Pare and slice:

A small sized eggplant

Cook it

until it is tender in:

Boiling water to cover

Add:

1 teaspoon vinegar

Drain the eggplant: Mash it. Beat in:

1 egg l/2

teaspoon salt

3 tablespoons flour

l/2

teaspoon any baking powder

Place in deep fryer until light, golden brown

FRITTER BATTER FOR VEGETABLES, MEAT AND FISH

Put in a bowl and mix well:

l-1/3

cups all purpose flour 1 teaspoon salt l/4

teaspoon pepper

Add gradually, stirring constantly:

3/4 cup flat beer

Allow the batter to rest covered and refrigerated 3 to 12 hours. Just before using you may add:

2 stiffly beaten egg whites

Bound Breading

Mix:

1’ cup all purpose flour, finely sifted dry bread crumbs or finely crushed corn flakes 1 teaspoon salt l/4

teaspoon pepper or teaspoon paprika

1 tablespoon melted butter or cooking oil 2 beaten egg yolks

TO 2 OF

OUGHNUTS

SWEET MILK DOUGHNUTS

Preheat deep fryer to 370°F

Beat:

eggs

Add slowly, beating constantly:

1 cup sugar

Stir in:

1 cup milk

Sift before measuring:

4 cups all-purpose flour

Resift

with:

4 teaspoons double-acting baking powder

l/4

teaspoon cinnamon or 1 teaspoon grated lemon rind

l/2

teaspoon salt

l/4

teaspoon nutmeg

Mix moist and dry ingredients. Cook for 3 minutes.

4 or 5 teaspoons melted shortening

EATBALLS

SWEET AND

500 gr. (17.5 oz.) meat 1 egg yolk

1 medium sized onion 1 cup corn starch 2 tablespoons sherry 2 tablespoons soy sauce Salt

SOUR

MEATBALLS

Oil

SAUCE

1 small can of pineapple chunks l/2

can of pineapple juice

1 tablespoon soy sauce

Cut the meat into pieces approximately 2 cm (1”) and then ground them with the

Chop the onion into very fine pieces in the In a bowl, mix the meat with the onion, sherry, soy sauce, salt and egg yolk. Form little meatballs and then roll them in the corn starch. With the Deep Fryer, place the meatballs in the hot oil until they are golden brown. Do not over fry the meatballs. They will finish cooking with the sauce. Place the meatballs in a casserole. Add the pineapple chunks, juice and the remaining sauce

ingredients. Mix them with the corn starch. Cook for

made in the Rice Cooker.

5 tablespoons vinegar 3 tablespoons sugar

l/2

tablespoon corn starch

l0-15

minutes. Accompany the meatballs with white rice

Food Processor from

CROQUETTS

All Croquettes should be golden in 2 to 4 minutes.

ABOUT CROQUETTES

Use about 3/4 cup of heavy cream or brown sauce to 2 cups of ground or minced solids, meat or fish and vegetables. The solids should not be watery-always well drained. You may add to the hot sauce 1 to 2 egg yolks and let them thicken slightly off the heat. Add enough sauce to the solids so that they are well bound, but still of a

rather stiff consistency. There is a good deal of leeway in this relationship, provided-after chilling-the mixture

can be easily handled. Spread it in a greased pan and chill thoroughly. You may also brush the top of the

mixture lightly with butter to avoid crusting. When cool, form into shapes not larger than 1 x 1 x2-1/2 inches

or in small balls or cones. Roll in flour, then coat carefully in a bound breading. Allow them to dry on a rack

for an hour, if possible. To avoid bursting, if the mixture is a soft one, you may coat as described. Then dry

for about 10 minutes,

Preheat deep-fat fryer to 375°F to 385°F and immerse the croquettes, not too many at a time, in a basket,

so they will have exactly the same amount of cooking time. They will be golden in 2 to 4 minutes, unless

otherwise indicated. Drain on absorbent paper. You may hold them briefly before serving on a rack

in a 350” oven.

To reheat croquettes, use a 400” oven.

CROQUETTESOFCOOKEDFOOD

Prepare:

Cream Sauce (see

When the sauce is smooth and hot, remove from heat and add:

1 to 2 egg yolks

allowing them to thicken slightly. Add to the sauce until it binds:

2 cups minced solid food: cooked meat, fish or vegetables 1 tablespoon chopped onion 2 tablespoons chopped parsley

Return the pan to very low heat and season the food well with a choice of:

Salt, pepper or paprika

Freshly grated nutmeg or celery salt 2 teaspoons lemon juice 1 teaspoon Worcestershire sauce

recoat

and dry for 1 hour before frying.

recipe at end of section)

l/2 2 teaspoons cooking sherry l/2 1/2

teaspoon hot pepper sauce.

teaspoon dried herbs teaspoon curry powder

Cool and, in shaping, place in the center of each

A sauteed mushroom A piece cooked chicken liver A pimiento olive A well drained, seasoned or marinated oyster

Bread, dry and deep-fat fry the croquettes as directed in Drain on absorbent paper.

croquette

About Croquettes

either:

at beginning of section above.

Place in a double boiler:

cups cooked rice

Soften with:

2 or 3 tablespoons hot milk

Add:

2 tablespoons butter

teaspoon nutmeg

Correct the seasoning

Cook and stir the rice until the egg thickens. Cool the mixture. In shaping, imbed in center: Small pieces of ham or cheese Bread, dry and deep-fat fry as directed in

Drain on absorbent paper and serve.

Combine:

2 cups boiled rice

cup grated sharp cheese

l/2

cup

Cream Sauce

(recipe at end of section)

1 tablespoon chopped parsley

Cool and shape these ingredients into cones or in

About Croquettes

at beginning of section above. Drain on absorbent paper and serve at once.

1 or 2 beaten eggs (l-l/2

tablespoons chopped parsley)

About Croquettes

at beginning of section above.

l/2

teaspoon paprika a few grains of cayenne salt

croquette

balls. Bread, dry and deep-fat fry as

BOUT

directed

(ROQUETTES

500 grams (17.5 oz.) cooked chicken meat

1 cup shredded bread

100 grams (3.5 oz.) shredded Parmesan cheese Pinch of nutmeg

eggs

Salt and pepper as desired

1 garlic clove

Grind chicken and garlic in the Food Processor. Mix in egg whites. Quickly add the Parmesan cheese, nutmeg, egg yolks, salt and pepper. Combine with the meatmixture. Form little balls and cover them with the shredded bread. Place the rolls into the Deep Fryer and cook until golden brown. Serve with mayonnaise covered asparagus.

CHEESECROQUETTES

Melt:

l/4

cup butter

Stir in:

5 tablespoons flour

Stir in gradually until thickened:

cup milk

Stir in, over low heat:

l/2

lb. grated Swiss cheese

Cool slightly. Stir in:

3 beaten egg yolks

teaspoon salt Pour the custard into a well-greased pan, about 6 x 9 inches. Chill well. When ready to use, immerse pan for a moment in hot water, reverse it and turn the custard onto a flat surface. Cut into shapes. Bread and dry twice

and deep-fat fry. Drain on absorbent paper.

l/3

cup cream

l/8

teaspoon paprika

Combine:

l-1/2

cups minced chicken or veal

with:

l/2

cup sauteed mushrooms, minced celery or minced nuts

Add, until these ingredients are well bound:

about

3/4

cup hot

Cool, shape, bread, dry and deep-fat fry the croquettes as directed in

About Croquettes

Heat in juice until plump:

1 pint oysters

Drain them. Reserve the juice. Dry them.

Melt:

2 tablespoons butter

Saute slowly in the butter until golden:

3 tablespoons minced onion

Stir in, until blended:

l/4

cup flour

Slowly add:

1 cup oyster juice and

correct the seasoning

and add:

a few grains cayenne a few grains nutmeg

Stir in:

l/2

cup cooked minced chicken

Reduce the heat and add:

3 beaten egg yolks

Allow mixture to thicken. Whip until stiff and fold into the chicken mixture:

l/2

cup heavy cream

Spread the mixture on a platter. Cool. Dip the oysters one at a time in the chicken mixture until they are well coated. Shape, bread, dry and fry the croquettes as directed in above. Drain them on absorbent paper. Garnish with lemon slices, parsley or watercress.

Veloute Sauce

at beginning of section above. Drain on absorbent paper.

Chicken Stock

(recipe at end of section)

(recipe at end)

1 tablespoon minced parsley

About Croquettes

at beginning of section

CREAM SAUCE FOR CROQUETTES

Melt over low heat:

3 tablespoons butter

Add and blend over low heat for 3 to 5 minutes:

3 tablespoons flour

Stir in slowly:

1 cup milk

Add:

1 small onion studded with 2 or 3 whole cloves

small bay leaf

Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Place in a 350” oven for 20 minutes to cook slowly. Strain the sauce and serve.

Melt in the top of a double boiler:

2 tablespoons butter

Stir in:

2 tablespoons flour

When blended, add gradually:

2 cups chicken, veal or fish stock

and stir over low heat until well combined and thickened. Add:

cup mushroom peelings

Place in the double boiler and simmer over-not in-hot water for about 1 hour, stirring occasionally.

Strain and add:

a pinch of nutmeg correct the seasoning

and stir occasionally during the cooling process to prevent a crust from forming.

Blanch:

4 Ibs. chicken backs, necks, wings and feet

Drain, discard water and bring the chicken slowly to a boil in:

4 quarts cold water

with:

8 white peppercorns 1 bay leaf 1 teaspoon thyme 6 whole cloves

6 parsley stems 1 medium diced onion 3 diced stalks celery 1 medium diced carrot

Reduce the heat at once and simmer Strain stock. Cool uncovered and refrigerate until ready to use.

2-l/2

to 3 hours or until reduced by half.

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