These are made with chicken, veal, sweetbreads,
brains, or any cold meat. When making them of
chicken or veal, the brains and sweetlereads are quite
an addition.? Chop fine one pint of cold cooked meat
and season it with a few drops of onion jviice, a dust of
nutmeg, one tablespoonful of chopped parsley✪ Sweetbread Cutlets. Salt
and pepper to taste. Rub together one tablespoonful
of butter, with two tablespoonfuls of flour, and when
smooth add it to one cup of boiling cream or milk.
Cook until thick, and then add meat. When cold,
form into croquettes, roll in flour, then in egg, and last
in vermicelli crushed flne with the rolling pin, and fry
in boiling fat. If you use veal for them simmer it until
tender in boiling water with two slices of onion, one
bay leaf, one sprig of parsley and one clove.
VEAL, BEEF OR CHICKEN CROQUETTES.
Put one cup of sweet milk and three-quarters cup of
bread crumbs on the fire to heat, adding salt and pep-
per to taste as it boils and thickens. Take oflf and let
cool. Have chopped finely one cup of cold cooked
142 The Complete Cook Book.
meat, add one raw egg well beaten, one dessertspoon-
ful of parsley chopped fine, a teaspoonful of butter and
a few drops of onion juice. Mix thoroughly and add to
the warm mixture. Mould into croquettes and let cool.
Dip in beaten egg and bread crumbs and fry in bet
lard, and serve with cream sauce.
POTATO CROQUETTES.
Peel, boil and mash one pint of hot boiled potatoes.
Mix with the yolks of two eggs, one tablespoonful of
butter, one teaspoonful of chopped parsley. Salt and
pepper to taste. One saltspoonful of celery salt, one-
half teaspoonful of onion juice. Mix all together, and
when cool add the yolks. Rub through a siove and
then add parsley. Shape into croquettes and roll in
cracker dust or bread crumbs and dip in beaten egg.
Roll again in crumbs and fry in boiling fat. Drain
well.
HASH CROQUETTES.
One pound sausage meat, two eggs (well beaten), one
tablespoonful of butter, one-quarter cup of milk. Place
on the fire and thicken with minced cracker crumbs✪ HASH CROQUETTES.
Mix well and form into croquettes. Roll in beaten egg
and powdered crackers and fry in boiling fat. Drain
well. Minced ham is also very nice by this same
recipe.
EXCELLENT MEAT FRITTERS.
Cut very fine one cup of any kind of lean meat that
is free from bone — cold roast beef, boiled ham, mutton
,or chicken — add two cups of fine, well-dried bread
crumbs, one-half teaspoonful of salt, one-fourth tea-
spoonful of pepper, one tablespoonful of melted butter
and two well-beaten eggs✪ EXCELLENT MEAT FRITTERS. Mix thoroughly and make
into cakes and roll in commeal ready to fry. Now
put two tablespoonfuls of butter into your frying pan
and let it brown, then lay in the fritters and fry them
a nice brown.
The Complete Cook Book. 143
CHICKEN CROQUETTES.
Ope boiled chicken, chopped very fine and seasoned
with pepper, salt and a very little nutmeg. Put into a
saucepan a piece of butter the size of an egg, one table-
spoonful of flour, two eggs and one-half tumbler of
cream. Mix till smooth. Then boil till the flour is
cooked, taking care not to let it turn dark; if too thick,
add a little more cream. Mix this with the chicken
while warm ; then shape the croquettes, and put them
on the ice to harden. When cold, roll them in egg
beaten with crumbs, and fry in lard.
COQUILLES. ✪ CHICKEN CROQUETTES
Page 67 · 12 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
These are made with chicken, veal, sweetbreads, brains, or any cold meat. When making them of chicken or veal, the brains and sweetbreads are quite an addition. Chop fine one pint of cold cooked meat and season it with a few drops of onion juice, a dust of nutmeg, one tablespoonful of chopped parsley. Salt and pepper to taste. Rub together one tablespoonful of butter, with two tablespoonfuls of flour, and when smooth add it to one cup of boiling cream or milk. Cook until thick, and then add meat. When cold, form into croquettes, roll in flour, then in egg, and last in vermicelli crushed flne with the rolling pin, and fry in boiling fat. If you use veal for them simmer it until tender in boiling water with two slices of onion, one bay leaf, one sprig of parsley and one clove.
VEAL, BEEF OR CHICKEN CROQUETTES.
Put one cup of sweet milk and three-quarters cup of bread crumbs on the fire to heat, adding salt and pepper to taste as it boils and thickens. Take oflf and let cool. Have chopped finely one cup of cold cooked
142 The Complete Cook Book.
meat, add one raw egg well beaten, one dessertspoonful of parsley chopped fine, a teaspoonful of butter and a few drops of onion juice. Mix thoroughly and add to the warm mixture. Mould into croquettes and let cool. Dip in beaten egg and bread crumbs and fry in hot lard, and serve with cream sauce.
POTATO CROQUETTES.
Peel, boil and mash one pint of hot boiled potatoes. Mix with the yolks of two eggs, one tablespoonful of butter, one teaspoonful of chopped parsley. Salt and pepper to taste. One saltspoonful of celery salt, onehalf teaspoonful of onion juice. Mix all together, and when cool add the yolks. Rub through a siove and then add parsley. Shape into croquettes and roll in cracker dust or bread crumbs and dip in beaten egg. Roll again in crumbs and fry in boiling fat. Drain well.
HASH CROQUETTES.
One pound sausage meat, two eggs (well beaten), one tablespoonful of butter, one-quarter cup of milk. Place on the fire and thicken with minced cracker crumbs. Mix well and form into croquettes. Roll in beaten egg and powdered crackers and fry in boiling fat. Drain well. Minced ham is also very nice by this same recipe.
EXCELLENT MEAT FRITTERS.
Cut very fine one cup of any kind of lean meat that is free from bone — cold roast beef, boiled ham, mutton ,or chicken — add two cups of fine, well-dried bread crumbs, one-half teaspoonful of salt, one-fourth teaspoonful of pepper, one tablespoonful of melted butter and two well-beaten eggs. Mix thoroughly and make into cakes and roll in commeal ready to fry. Now put two tablespoonfuls of butter into your frying pan and let it brown, then lay in the fritters and fry them a nice brown.
The Complete Cook Book. 143
CHICKEN CROQUETTES.
Ope boiled chicken, chopped very fine and seasoned with pepper, salt and a very little nutmeg. Put into a saucepan a piece of butter the size of an egg, one tablespoonful of flour, two eggs and one-half tumbler of cream. Mix till smooth. Then boil till the flour is cooked, taking care not to let it turn dark; if too thick, add a little more cream. Mix this with the chicken while warm ; then shape the croquettes, and put them on the ice to harden. When cold, roll them in egg beaten with crumbs, and fry in lard.
COQUILLES.
Records on this page
Veal, Beef or Chicken CroquettesHash CroquettesSweetbread CutletsBrain CroquettesSweetbread CroquettesPorcupine CroquettesPotato CroquettesHASH CROQUETTESEXCELLENT MEAT FRITTERSCHICKEN EN COQUILLECHICKEN CROQUETTESCOQUILLES