Chicken Croquettes

Ingredients

• One half of a cold chicken
• six mushrooms
• one gill of stock
• two table-spoonfuls of cream
• one half tea-spoonful of salt
• one half tea-spoonful of pepper
• one salt-spoonful of grated nutmeg
• two eggs
• six table-spoonfuls of bread crumbs
• one ounce of butter
• one ounce of flour

Method

1. 1

   Remove skin and bones from the cold chicken, chop meat finely.

2. 2

   Wash and chop mushrooms, mix with chicken.

3. 3

   Combine with stock, cream, salt, pepper, nutmeg, and flour.

4. 4

   Form into croquettes, coat with egg and bread crumbs, and fry until golden.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 68. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES. 95 Take the sauce-pan from the fire, and put with its con- tents a dessert-spoonful of the cold jelly ; draw the skin off the pieces of fowl, and dip them into this sauce, when they are to be placed in a sieve, and left about thirty minutes to cool. When the sauce is quite cold upon the pieces of fowl, arrange them neatly into the bottom of a flat dish, chop roughly the jelly and scatter it around, and garnish the dish either with fresh sprigs of parsley, or with parsley finely chopped and sprinkled over. NOTES. — Small pieces of cold turkey may be made up in this way into a most delicious entree. A leek or onion may be used to flavour the sauce, being put in if used, with the parsley. Chicken Croquettes.— One half of a cold chicken, six mushrooms, one gill of stock, two table-spoonfuls of cream, one half tea-spoonful of salt, one half tea-spoonful of pepper, one salt-spoonful of grated nutmeg, two eggs, six table- spoonfuls of bread crumbs, one ounce of butter, one ounce of flour

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