Chicken Croquettes
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Avoid cooking too fast to preserve juices.
Presented as published in 1895. 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 The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 26. The excerpt below is the record exactly as published.
Chicken Croquettes. Cook one four pound chicken tender as for eating; take out all th& bones, skin and gristle. When cold chop fine, add one fourth as much rolled cracker, or bread crumbs as you have meat by measure; one-half pint of cream or milk, boiling hot, or the hot broth of chicken, enough to make it just moist, to cling together nicely and swell the crumbs, a heaping tablespoon of butter, two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.