Chicken Croquettes

Ingredients

• sufficient cold boiled chicken to make one quart
• two level teaspoons salt
• two tablespoons chopped parsley
• a quarter of a grated nutmeg
• a tablespoon of grated onion
• a saltspoon of red pepper
• a pint of milk
• two tablespoons butter
• two tablespoons flour

Method

1. 1

   Chop the chicken and mix with salt, parsley, nutmeg, onion, and red pepper.

2. 2

   Heat milk, add butter and flour to make a paste, stir until thick, then add chicken.

3. 3

   Cool, shape into croquettes, dip in egg, roll in breadcrumbs, and fry in hot fat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 144. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles- Chop sufficient cold boiled chicken to make one quart; add to it two level teaspoons salt, two tablespoons chopped parsley, a quarter of a grated nutmeg, a tablespoon of grated onion and a saltspoon of red pepper, mix thoroughly. Put over the fire a pint of milk, add to it rubbed to a smooth paste two tablespoons but- ter and flour, stir until smooth and thick; add the chicken, mix well and turn out to cool; when cold form into croquettes, dip in egg, roll in breadcrumbs and fry in hot fat, serve plain or with peas. NO. 72. CHICKEN CROQUETTES. Mrs. L. Smock, 1510 Vermont avenue, Los Angeles- Two cups cold boiled chicken chopped fine, two tablespoons butter, one large tablespoon flour, half pint milk, one dozen mushrooms chopped, salt and white pepper to taste. Rub butter and flour together, put them in small saucepan over fire, stir constantly; as soon as they begin to bubble, stir Into them slowly the milk previously heated. To this sauce add the chicken, mushrooms, and seasoning. Take from fire and turn out on platter. When cold shape the mixture into small croquettes with the hands, roll them in fine cracker crumbs, then in the beaten yolk of egg, then in crumbs again, fry in deep lard a crisp brown. If followed carefully the centers will be soft and creamy, the outside firm and brown; will keep several days in cool place; put in warm oven a few minutes before serving. NO. 74. CHICKEN IN BASKETS. (Orig- inal.) Emilia Lundberg, 2400 South Flower street, Los Angeles — Cut slices of stale bread one inch thick, cut into rounds with biscuit cutter. With a smaller cutter mark a circle within and remove the bread to the depth of half an inch, dip into beaten eggs, sift pow- dered cracker over them and boil in deep olive oil, delicately brown; lay them on brown paper to absorb the grease, then arrange upon a hot platter, and fill them with creamed chicken, made of two tablespoons butter, three tablespoons flour, o

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