Chicken Croquettes. — One-half of a chicken, three ounces of butter, two ounces of cold tongue, seven ounces of flour, one saltspoonful of grated nutmeg, one teaspoonful of salt, one-half saltspoonful of pepper, the rind of one lemon, one-half teaspoonful of lemon juice, one egg, six tablespoonfuls of bread crumbs, one-half gill of cold water. First bone the chicken, remove the skin and chop the meat very finely. Chop the tongue finely also, and mix it with the chicken. Flavor this with the rind of lemon grated and the nutmeg; season with the pepper and nearly all of the salt. Place the flour into a bowl and rub into it the butter. When mixed make a well in the centre of it, put into it the water, lemon juice, and the remainder of the salt, kneading all firmly together. Roll this paste out as firmly as possible, and cut it into rounds with a biscuit cutter. Beat the egg until very light and brush the edges of the rounds with it. Put into the centre of each round of paste as much of the mixed chicken and tongue as they will hold, when the edges must be gathered up and pinched firmly together. When filled, roll each of the croquettes first into the egg and then into the bread RICE CROQUETTES. 127 crumbs, and throwing them into hot clarified fat or lard, let them cook for five minutes. When done take them from the fat, place them for a moment upon a piece of kitchen paper to drain, arrange them neatly in a napkin folded in cup shape, and garnish with parsley. Bice Croquettes. — One quart of milk, three-quar- ters pounds of rice, three ounces of sugar, one teaspoon- ful of lemon juice, two eggs, four tablespoonfuls of bread crumbs✪ Potato Croquettes, one-half saltspoonful of salt. Wash the rice thoroughly, put it into a saucepan and pour over it the milk. Cover the saucepan closely, and putting it over the fire without having stirred the contents let all simmer slowly for twenty minutes. At the end of this time remove the saucepan from the fire, stir in the yolks of eggs, lemon juice, salt, and half of the sugar, beat all thoroughly together and turn out, when mixed, the compound into a bowl and let it stand until it becomes thoroughly cool. When this mixture is quite cold, mould it into small equal-sized balls, beat the whites of egg until quite light, and dip the balls therein. Roll them in the bread crumbs which must have been placed upon a sheet of kitchen paper for this pur- pose, and throwing the croquettes from this into hot clari- fied fat or lard, let them fry for two minutes. When done take them from the fat, place them upon a sheet of kitchen paper to drain for a moment, and serve them in a folded napkin with the remainder of the sugar sprinkled over them. Notes — If it is preferred, these croquettes can be made without the sugar, and if so done a little mose salt may be used. It must be observed that the rice is not to be stirred when boiled 1 28 CROQ UE TTES AND FRITTERS. for this preparation, otherwise the grains will be broken and the dan- ger be incarred of its sticking fast to the bottom of the saucepan, and so scorching. Crab Croquettes. — Two crabs, three ounces of butter, three ounces of flour, one-half pint of milk, one teaspoonful of Anchovy sauce, four tablespoonfuls of bread crumbs, one egg, one-half teaspoonful of pepper, one teaspoonful of salt, one grain of cayenne✪ Crab Croquettes. Throw the crabs into boiling water and let them boil for fifteen minutes. Remove the meat from the shells and chop it coarsely. Melt the butter in a saucepan, stir into it the flour and add to this by degrees the milk. When this is brought to the boiling point let it boil for two minutes thereafter, and take it from the fire. Throw into the saucepan the meat from the crabs, add to the mixture thus formed, the cayenne, salt, pepper and Anchovy sauce, and when thoroughly mixed turn it out upon a plate and allow it to cool.

AI-modernized reading of the original text

Chicken Croquettes. — One-half of a chicken, three ounces of butter, two ounces of cold tongue, seven ounces of flour, one saltspoonful of grated nutmeg, one teaspoonful of salt, one-half saltspoonful of pepper, the rind of one lemon, one-half teaspoonful of lemon juice, one egg, six tablespoonfuls of bread crumbs, one-half gill of cold water. First bone the chicken, remove the skin and chop the meat very finely. Chop the tongue finely also, and mix it with the chicken. Flavor this with the rind of lemon grated and the nutmeg; season with the pepper and nearly all of the salt. Place the flour into a bowl and rub into it the butter. When mixed make a well in the centre of it, put into it the water, lemon juice, and the remainder of the salt, kneading all firmly together. Roll this paste out as firmly as possible, and cut it into rounds with a biscuit cutter. Beat the egg until very light and brush the edges of the rounds with it. Put into the centre of each round of paste as much of the mixed chicken and tongue as they will hold, when the edges must be gathered up and pinched firmly together. When filled, roll each of the croquettes first into the egg and then into the bread RICE CROQUETTES. 127 crumbs, and throwing them into hot clarified fat or lard, let them cook for five minutes. When done take them from the fat, place them for a moment upon a piece of kitchen paper to drain, arrange them neatly in a napkin folded in cup shape, and garnish with parsley. Rice Croquettes. — One quart of milk, three-quarters pounds of rice, three ounces of sugar, one teaspoonful of lemon juice, two eggs, four tablespoonfuls of bread crumbs, one-half saltspoonful of salt. Wash the rice thoroughly, put it into a saucepan and pour over it the milk. Cover the saucepan closely, and putting it over the fire without having stirred the contents let all simmer slowly for twenty minutes. At the end of this time remove the saucepan from the fire, stir in the yolks of eggs, lemon juice, salt, and half of the sugar, beat all thoroughly together and turn out, when mixed, the compound into a bowl and let it stand until it becomes thoroughly cool. When this mixture is quite cold, mould it into small equal-sized balls, beat the whites of egg until quite light, and dip the balls therein. Roll them in the bread crumbs which must have been placed upon a sheet of kitchen paper for this purpose, and throwing the croquettes from this into hot clarified fat or lard, let them fry for two minutes. When done take them from the fat, place them upon a sheet of kitchen paper to drain for a moment, and serve them in a folded napkin with the remainder of the sugar sprinkled over them. Notes — If it is preferred, these croquettes can be made without the sugar, and if so done a little mose salt may be used. It must be observed that the rice is not to be stirred when boiled 1 28 CROQ UE TTES AND FRITTERS. for this preparation, otherwise the grains will be broken and the danger be incarred of its sticking fast to the bottom of the saucepan, and so scorching. Crab Croquettes. — Two crabs, three ounces of butter, three ounces of flour, one-half pint of milk, one teaspoonful of Anchovy sauce, four tablespoonfuls of bread crumbs, one egg, one-half teaspoonful of pepper, one teaspoonful of salt, one grain of cayenne. Throw the crabs into boiling water and let them boil for fifteen minutes. Remove the meat from the shells and chop it coarsely. Melt the butter in a saucepan, stir into it the flour and add to this by degrees the milk. When this is brought to the boiling point let it boil for two minutes thereafter, and take it from the fire. Throw into the saucepan the meat from the crabs, add to the mixture thus formed, the cayenne, salt, pepper and Anchovy sauce, and when thoroughly mixed turn it out upon a plate and allow it to cool.

Records on this page

Potato CroquettesCroquettes of Shad-RoeChicken CroquettesRice CroquettesCrab Croquettes

The art of cooking