Chicken and Sweetbread Croquettes

Ingredients

• one large chicken
• four sweetbreads
• six ounces of butter
• half a pint of rich broth
• four tablespoons of cream

Method

1. 1

   Chop very fine the meat from one large chicken, parboil and chop four sweetbreads; mix the chicken and sweetbreads well together, season with pepper and salt, a tablespoonful of chopped parsley, and a piece of onion the size of a shellbark also chopped very fine, and half a saltspoon of grated nutmeg.

2. 2

   Melt in a stew-pan six ounces of butter, and stir in flour until a stiff paste; thin this with half a pint of rich broth made from the broth the chicken was boiled in reduced until very rich, and four tablespoons of cream.

3. 3

   Give all a boil up, stir in the chicken and sweetbreads, pour on a dish to cool; when stiff, mould in a wine-glass or croquette mould, and dip them in beaten yolk of egg, roll them in cracker dust or very fine bread crumbs, and fry in boiling lard.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 51. The excerpt below is the record exactly as published.

Chicken and Sweetbread Croquettes. Ohop very fine the meat from one large chicken, parboil and chop four sweetbreads ; mix the chicken and sweetbreads well (107) 108 CO OKEB Y FB OM EXPERIENCE. tiddler, season with pepper and salt, a tablespoonfol of chopped parsley, and a piece of onion the mze of a shellbark also oho|^ ped very fine^ and half a saltspoon of grated nutmeg ; melt in a stew-pan six ounces of butter, and stir in flour until a sti£F paste; thin this with half a pint of rich broth made firom the broth the chicken was boiled in reduced until very rich, and four tablespoons of cream

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