Chicken Croquettes

Ingredients

• chopped cold broken pieces of fowl
• a tablespoonful of butter
• half a cup of stock
• one or two well beaten eggs

Method

1. 1

   Chop cold broken pieces of fowl, add some bread crumbs and season to taste.

2. 2

   Put into a saucepan a tablespoonful of butter, half a cup of stock, and when hot add meat and crumbs, stir, then take off the fire and add one or two well beaten eggs.

3. 3

   Mix well and put into greased moulds or cups and stand in hot water in a hot oven fifteen minutes.

4. 4

   Or make into any desired shape and drop into deep hot lard.

5. 5

   Serve with rich sauce made with milk and thickened to the consistency of cream.

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 25. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES. Ch(q> C(d(l broken piec(*s of fowl, add .some bread crumbs and seas(m t(( taste. Put into a sauce pan a tablesp(Mmful of butter, half a cup of stock, and when h(d add meat and crumbs, stir, then take off the lire and add one or two well b(‘aten egg

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