Aunt Virginia's Chicken Croquettes

Ingredients

• To 1 chicken chopped
• a little salt
• parsley
• pepper
• nutmeg
• a salt spoon of onion
• 1 cup of cream
• ¾ cup of butter
• 1 dessert-spoon of flour

Method

1. 1

   To 1 chicken chopped, add a little salt, parsley, pepper, nutmeg, a salt spoon of onion, 1 cup of cream, ¾ cup of butter, and 1 dessert-spoon of flour.

2. 2

   Put the chicken, spices and cream on the fire, when hot stir in the butter and flour, boil about 5 minutes, and when cold make into balls.

3. 3

   Beat up one egg with bread crumbs, dip the balls in, and drop in boiling 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.

^ cup of butter, salt and pepper. Fry spoonful at a time. Serve with chicken. Aunt Emery's Breslau Chicken 1 3^ cups minced chicken 1 cup soup stock or milk Thicken milk with 1 tablespoonful of flour, add to the minced chicken and then flavor with a tablespoonful of onion juice and a little chopped parsley. Salt and pepper to taste. Add 2 beaten eggs. Put mixture in custard cups and bake in a pan of water 20 to 25 minutes. Turn out and serve with white sauce. Miscellaneous Meats 35 Aunt Robbie's Chicken Waldorf White meat of 1 chicken (cooked) 1 truffle sliced thin. Batter made of 1 tablespoonful of flour mixed with a little water. Yolks of 2 eggs 2 tablespoonsful of Sherry or Madeira Salt. Cut up chicken in small cubes. Add truffle. Put in sauce-pan with cream. When heated add batter of flour and water. As soon as it begins to thicken remove from fire and add egg yolks mixed with the wine. Return to the fire and cook just long enough to finish thickening. Salt and serve. Aunt Robbie's Baked Chicken Use only young chickens. Cut up, rub with butter, flour and salt. Brown on top of stove in butter. Pour a little water or chicken stock in pan, cover and cook in oven 30 or 40 minutes. Baste constantly. Remove to platter and make gravy in pan in which chicken was cooked by adding chicken stock and thick- ening with flour and water batter. Add a little cream just before serving. 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 Boil the chicken and sweetbreads separately until perfectly tender, saving the water in which the chicken was boiled. Chop both very fine together, and season with pepper, salt, parsley 36 Miscellaneous Meats and a very little onion (about J^ teaspoon grated.) Rub the bread until you have equal quantities of crumbs and meat. Place on the fire as much of the chicken water as will moisten the bread crumbs, into which put the cream and butter. 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. Aunt Virginia's Chicken Croquettes To 1 chicken chopped, add a little salt, parsley, pepper, nutmeg, a salt spoon of onion, 1 cup of cream, 34 cup of butter, and 1 dessert-spoon of flour

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