Chicken Croquettes

Ingredients

• lYs ounces butter
• 1 heaping tablespoonf ul fiour
• lY* cupf uls chicken broth
• 1 sprig of parsley
• 1 blade of mace
• as mall sprig of thyme
• Yt hay leaf
• 1 clove
• 6 whole peppers
• Y« teaspoonf ul salt
• a pinch of nutmeg
• 6 fine-chopped mushrooms
• 1 pint fine-cut cooked chicken meat
• 3 tablespoonfuls sherry wine
• 1 teaspoonful salt
• V^ teaspoonf ul white pepper
• V4 teaspoonful grated nutmeg
• the yolks of 3 eggs

Method

1. 1

   Melt butter, add flour, cook briefly, then add chicken broth and spices; boil for 10 minutes.

2. 2

   Strain, add mushrooms, chicken, sherry, and seasonings; cook for 10 minutes.

3. 3

   Stir in egg yolks, spread mixture to cool, form into croquettes, dip in egg and breadcrumbs, fry until golden brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 257. The excerpt below is the record exactly as published.

Chicken Croquettes. — Melt lYs ounces butter in a small saucepan ; add 1 heaping tablespoonf ul fiour, stir and cook for a few minutes without browning ; then add lY* cupf uls chicken broth ; tie together 1 sprig of parsley, 1 blade of mace, as mall sprig of thyme, Yt hay leaf, 1 clove, and add this to the sauce with 6 whole peppers, Y« teaspoonf ul salt, and a pinch of nutmeg ; boil 10 min- 882 POULTRY. utes ; then strain into another saucepan, add 6 fine-chopped mushrooms, 1 pint fine-cut cooked chicken meat, 3 tablespoonfuls sherry wine ; season with 1 teaspoonful salt, V^ teaspoonf ul white pepper, V4 teaspoonful grated nutmeg, and cook 10 minutes ; draw the saucepan to side of stove ; add the yolks of 3 eggs

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