Chicken Croquettes

Ingredients

• Take a chicken, boiled as for salad, or cold roast chicken
• a gill of chicken broth
• an ounce of butter
• tablespoonful of flour
• the well-beaten yolks of two eggs
• add minced parsley
• Scatter fine bread-crumbs

Method

1. 1

   Chop the chicken and place in a stew-pan with chicken broth.

2. 2

   Season and stir in a paste of butter and flour.

3. 3

   Add egg yolks and remove from heat.

4. 4

   When cold, mix in parsley, shape into desired forms, dip in beaten egg, roll in bread crumbs, and fry in hot lard.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 74. The excerpt below is the record exactly as published.

Chicken croquettes are very nice for breakfast, lunch, or supper. Do you know how they are made, Kate?" asked Emeline. "There are more elaborate methods, but this is very nice : Take a chicken, boiled as for salad, or cold roast chicken will answer. Chop fine and place in a stew-pan, with a gill of chicken broth. Season to taste with salt and pepper. Stir to a smooth paste an ounce of butter and tablespoon- ful of flour, which add to the chicken when boil- ing. Lastly, add the well-beaten yolks of two 176 COOKING AND CASTLE-BUILDING. eggs, stirring rapidly. Eemove at once from the fire. When cold, add minced parsley; mix well. Scatter fine bread-crumbs

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