Chicken and Mushroom Croquettes

Ingredients

• one pint of cooked chicken, chopped rather fine
• half a pint of mushrooms, chopped fine
• three gills of cream
• four table-spoonfuls of butter
• two level table-spoonfuls of flour
• three teaspoonfuls of salt
• half a teaspoonful of white pepper
• one table-spoonful of lemon juice
• one teaspoonful of onion juice
• three eggs
• two extra eggs for breading

Method

1. 1

   Prepare as with sweetbread croquettes.

2. 2

   Serve with mushroom white sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 199. The excerpt below is the record exactly as published.

Chicken and Mushroom Croquettes. For eighteen croquettes use one pint of cooked chicken, chopped rather fine, half a pint of mushrooms, chopped fine, three gills of cream, four table-spoonfuls of butter, two level table-spoonfuls of flour, three teaspoonfuls of salt, half a teaspoonful of white pepper, one table- spoonful of lemon juice, one teaspoonful of onion juice, three eggs, and crumbs and two extra eggs for breading. Make these the same as the sweetbread croquettes. Serve with mushroom white sauce. * Mutton Croquettes. Chop rather fine enough mutton to make a solid pint, and season with a level table-spoonful of salt, half a tea- spoonful of pepper, and one table-spoonful of lemon juice

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