Aunt Virginia's Chicken and Sweetbread Croquettes

Ingredients

• 1 large chicken
• 1 wine glass cream
• 2 sweetbreads
• 1 loaf of stale baker's bread
• ½ lb. butter
• Pepper, salt, parsley, onions
• and 2 eggs

Method

1. 1

   Boil the chicken and sweetbreads separately until perfectly tender, saving the water in which the chicken was boiled.

2. 2

   Chop both very fine together, and season with pepper, salt, parsley and a very little onion (about ¼ teaspoon grated.) Rub the bread until you have equal quantities of crumbs and meat.

3. 3

   Place on the fire as much of the chicken water as will moisten the bread crumbs, into which put the cream and butter.

4. 4

   When it comes to a boil stir in the crumbs until they adhere to the spoon, mix with the meat and when sufficiently cool, stir in 2 eggs beaten light; mold, roll in grated bread and egg and boil in lard.

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 11. The excerpt below is the record exactly as published.

Aunt Virginia's Chicken and Sweetbread Croquettes 1 large chicken 1 wine glass cream 2 sweetbreads 1 loaf of stale baker's bread J^ lb. butter Pepper, salt, parsley, onions and 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.