Chicken Croquettes

Ingredients

• One half of a chicken
• three ounces of butter
• two ounces of cold tongue
• seven ounces of flour
• one salt-spoonful of grated nutmeg
• one tea-spoonful of salt
• one half salt-spoonful of pepper
• the rind of one lemon
• one half tea-spoonful of lemon-juice
• one egg
• six table-spoonfuls of bread crumbs
• one half gill of cold water

Method

1. 1

   Bone the chicken, remove the skin, and chop the meat finely.

2. 2

   Mix with finely chopped tongue, lemon rind, nutmeg, pepper, and most of the salt.

3. 3

   Rub butter into flour, add water, lemon juice, and remaining salt, knead, roll out, and cut into rounds.

4. 4

   Brush edges with beaten egg, fill with chicken mixture, pinch edges, roll in egg and bread crumbs, and fry in hot fat for five minutes.

5. 5

   Drain and serve garnished with parsley.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 87. The excerpt below is the record exactly as published.

Chicken Croquettes. — One half of a chicken, three ounces of butter, two ounces of cold tongue, seven ounces of CHICKEN CROQUETTES — RICE CROQUETTES. 127 flour, one salt-spoonful of grated nutmeg, one tea-spoonful of salt, one half salt-spoonful of pepper, the rind of one lemon, one half tea-spoonful of lemon-juice, one egg, six table-spoonfuls of bread crumbs, one half gill of cold water. First bone the chicken, remove the skin, and chop the meat very finely. Chop the tongue finely also, and mix it with the chicken. Flavour this with the rind of lemon grated and the nutmeg ; season with the pepper and nearly all of the salt. Place the flour into a bowl and rub into it the butter. When mixed, make a well in the centre of it, put into it the water, lemon-juice, and the remainder of the salt, kneading all firmly together. Roll this paste out as firmly as possible, and cut it into rounds with a biscuit-cutter. Beat the egg until very light, and brush the edges of the rounds with it. Put into the centre of each round of paste as much of the mixed chicken and tongue as it will hold, when the edges must be gathered up and pinched firmly together. When filled, roll each of the croquettes first into the egg and then into the bread crumbs, and throwing them into hot clarified fat or lard, let them cook for five minutes. When done, take them from the fat, place them for a moment upon a piece of kitchen-paper to drain, arrange them neatly in a napkin folded in cup shape, and garnish with parsley. Rice Croquettes. — One quart of milk, three quarters of a pound of rice, three ounces of sugar, one tea-spoonful of lemon- juice, two eggs, four table-spoonfuls of bread crumbs, one half salt-spoonful of salt. Wash the rice thoroughly, put it into a sauce-pan, and pour over it the milk. Cover the sauce-pan closely, and putting it over the fire without having stirred the contents, let all simmer slowly for twenty minutes. At the end of this time remove the sauce-pan from the fire, stir in the yolks of eggs, lemon-juice, salt, and half of the sugar, beat all thoroughly 128 CROQUETTES AND FRITTERS. together, and turn out, when mixed, the compound into a bowl, and let it stand until it becomes thoroughly cooL When this mixture is quite cold, mould it into small equal- sized balls, beat the whites of egg until quite light, and dip the balls therein. Roll them in the bread crumbs, which must have been placed upon a sheet of kitchen-paper for this purpose, and throwing the croquettes from this into hot clarified fat or lard, let them fry for two minutes. When done, take them from the fat, place them upon a sheet of kitchen-paper to drain for a moment, and serve them in a folded napkin, with the remainder of the sugar sprinkled over them. NOTES. — If it is preferred, these croquettes can be made without the sugar ; and if so done, a little more salt may be used. It must be observed that the rice is not to be stirred when boiled for this preparation, otherwise the grains will be broken and the danger be incurred of its sticking fast to the bottom of the sauce- pan, and so scorching. Crab Croquettes. — Two crabs, three ounces of butter, three ounces of flour,

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