Chicken Croquettes

Ingredients

• one cupful of solid meat chopped fine
• a cupful of cream sauce
• four tablespoonfuls of butter
• two of flour
• a scant cupful of hot milk
• half a teaspoonful of plain salt
• half a teaspoonful of celery salt
• a teaspoonful of onion juice
• a little lemon juice
• chopped parsley

Method

1. 1

   Combine chicken and cream sauce, season with salts, onion juice, lemon juice, and parsley.

2. 2

   Cool the mixture, roll in bread crumbs, shape into croquettes, dip in egg and crumbs again, and bake in a buttered bag for 20 minutes.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 19. The excerpt below is the record exactly as published.

Chicken Croquettes. — This may be made from left- over cooked chicken or from canned chicken. For a dozen croquettes allow one cupful of solid meat chopped fine, a cupful of cream sauce, made by cooking together four tablespoonfuls of butter and two of flour, then stir- ring in a scant cupful of hot milk and cooking until smooth and thick. Combine chicken and sauce, season STANDARD PAPER BAG COOKERY 49 with half a teaspoonful each plain and celery salt, a teaspoonful of onion juice, a little lemon juice and chopped parsley

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