Also 8 croquet. [F., f. croquer to crackle under the teeth, to crunch.] A ball or mass of rice, potato, or finely minced meat or fish, seasoned and fried crisp.
1706. Phillips (ed. Kersey), In Cookery, Croquets are a certain Compound made of delicious Stuff’d Meat, some of the bigness of an Egg, and others of a Walnut.
1869. J. Grant, Secret Disp., 161. A dinner of shee (which is identically Scotch broth), croquettes, with purée of beet-root.
1883. Mrs. Phœbe Earle Gibbons, in Harper’s Mag., April, 654/1. Croquettes of canned salmon.
