Chicken Croquettes

Ingredients

• To 2 cups of cold boiled chicken, finely minced
• 1 cup of fine bread crumbs
• 2 well beaten eggs
• pepper to taste
• salt to taste
• a little cream if not moist enough

Method

1. 1

   Mix chicken, bread crumbs, eggs, pepper, and salt.

2. 2

   Add cream if mixture is not moist enough.

3. 3

   Shape into rolls, dip in beaten eggs, then in bread crumbs.

4. 4

   Fry in hot fat until golden brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 137. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES— To 2 cups of cold boiled chicken, finely minced, add 1 cup of fine bread crumbs, 2 well beaten eggs, pepper and salt to taste; add a little cream if not moist enough — it should be as soft as can be, and keep its shape after being molded. Have ready on the fire a kettle of hot fat; flour the hands and make the croquettes into rolls a little larger than English walnuts; dip them in beaten eggs, then in fine bread crumbs; place in a wire bas- ket and fry in the hot fat until a golden brown; drain on a wire sieve, then keep them hot until time to serve. Chicken Croquettes No. 2. — Take 1 cup finely chopped chicken, 1 cup finely sifted bread crumbs, 1 teaspoon salt, ^ teaspoon white pepper, ■| teaspoon chopped parsley, and ^ cup stock, made by boiling the bones of the chicken; heat all together, and then stir in 1 beaten egg. When cold, form into croquettes, roll each in fine bread crumbs, then in beaten egg, then in crumbs again. Put them carefully into the frying=basket, and plunge it into smoking hot fat for 1 or 2 min- utes. CHICKEN AND OYSTER CROQUETTES— Take one cup of cold chicken, chopped fine, 1 saucer of cold, escalloped oysters, also chop- ped, \ cup sifted bread crumbs, pepper, salt, a little mace, and 1 egg. beaten light; add a little broth made of the bones of the chicken boil- CEOQUETTES 181 ed in just water enough to cover them. Have the mixture as soft as you can handle it, form into long rolls as large as a man's finger, roll in sifted bread crumbs, and fry in hot fat. Serve with slices of lemon. FISH CROQUETTES — Remnants of any cold fish, egg, bread crumos, cayenne, salt, and fat for frying are needed for these. Flake the fish finely, season to taste, add an equal quantity of bread crumbs; make a stiff paste with beaten egg; form into round balls about an inch thick and 3 or 4 inches long, and fry them a golden brown in smoking hot fat. HOMINY CROQUETTES.— Soak 1 cup hominy in water all night, and the next morning boil it till tender in 1 quart milk; let it cool, add 1 tablespoon butter, 1 egg, and season to taste with salt and cayenne. When cool, shape it in balls, egg and bread=crumb each, and fry in hot fat. Serve with tomato or onion sauce. LOBSTER CROQUETTES.— Use the fresh or canned lobster; strain off all the liquor and chop fine. Take 2 slices of bread, soak in water, remove the crust, squeeze dry, and mix with the lobster; season with salt, pepper, the juice of a lemon, and mix to a paste with a well beaten egg. Form into cakes, dip in beaten egg, then in sifted cracker crumbs, and fry in smoking hot fat. MEAT CROQUETTES.— Use 1 quart of meat, either chicken, veal or lamb, chopped but not too fine. To this quantity allow 1 cup stock or gravy, 1 cup rich milk or cream, 2 large tablespoons of butter, 2 large tablespoons of flour, 1 teaspoon of salt, 1 teaspoon onion juice, cayenne and white pepper to taste

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