Chicken Croquettes
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 8. The excerpt below is the record exactly as published.
Chicken Croquettes ; Bread and Butler ; Apple Sauce ; Chocolate. Chicken Croquettes. — One cup cold chicken, chopped very fine and seasoned with half a teaspoonful of salt, half a teaspoon- ful of celery salt, a quarter of a saltspoonful of cayenne pepper, and one saltspoonful of white pepper. Make one-half pint of very thick cream sauce and mix the sauce with the chicken. Spread on a shallow plate to cool. Shape into rolls. Roll in fine cracker dust, then dip in beaten egg
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