Chicken Croquettes

Ingredients

• Take a chicken
• Add to the water parsley, salt, and a little onion
• 2 tablespoons flour
• 1 of butter
• 2 1/2 cups of liquor
• season with salt, pepper, and mace
• 1 large cup of bread-crumbs

Method

1. 1

   Boil chicken, cool, skin, chop, and mix with flour and butter.

2. 2

   Boil liquor, stir in butter and flour, add breadcrumbs and chicken, cool, shape, dip in egg and cracker-dust, fry in boiling lard.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 26. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES Mrs. Ellet Cabell Take a chicken and wrap in a cloth and boil till tender. Add to the water parsley, salt, and a little onion. Skim the water and set aside to cool. When the chicken is cold, skin and cut up, remov- ing all gristle and fat. Chop and add 2 table- spoons flour and 1 of butter. Take 2^ cups of 79 THE BLUE GRASS COOK BOOK liquor, season with salt, pepper, and mace, and boil. When it boils, stir in the butter and flour till very smooth. Add 1 large cup of bread-crumbs

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