Chicken Croquettes
From 365 tasty dishes, 1906
Use white meat for best results.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 365 tasty dishes (1906), page 30. The excerpt below is the record exactly as published.
teaspoonfuls of lemon juice or vinegar, i teaspoonful of onion juice, 2 tablespoonfuls of melted butter and i well- beaten egg. Work thoroughly together, mold into a loaf, and lay on a greased pan. Bake in a hot oven for one hour basting a number of times with butter and water ; or the top of the loaf may be covered with thin slices of fat salt pork. 107 July. II. — spiced Chicken Liver or Giblets. Two cupfuls of cooked chicken liver or giblets, I cupful of stale bread crumbs, i cup- ful of stock, 2 eggs, I yi tablespoonfuls of lemon juice, I tablespoonful of butter, yi table- spoonful of onion juice, ^ tablespoonful of chopped parsley, i teaspoonful of salt, ^ teaspoonful of pepper, }^ teaspoonful of ground cinnamon, ^ teaspoonful of grated nutmeg, ^ teaspoonful of ground cloves. Chop the livers or giblets very fine, melt the butter and beat the eggs until thick. Mix all the ingredients thoroughly, pack into greased molds, cover and steam one hour. Turn out while hot. Serve cold, cut into thin slices, and garnished with lemon. It will keep for a week in the refrigerator. 12. — Smothered Cucumbers. Use rather old cucumbers. Pare and cut lengthwise into quarters. Scrape out the seeds and cut into inch lengths. Measure and for each pint allow i large tablespoonful of butter, scant ^ of a teaspoonful of salt and a good seasoning of paprika or white pepper. Put into a saucepan with a tightly-fitting cover and shake over a very hot fire for five 108 July. minutes, then draw to the side of the fire and cook slowly for fifteen minutes, by which time they should be tender. These are good as a garnish for roast lamb, but may also be served as a vegetable. 13. — Chicken Croquettes. For chicken croquettes take i J^ cupfuls of chopped chicken, i teaspoonful of lemon juice, a dash of celery salt and paprika, i teaspoonful of finely-shredded parsley, a few drops of onion juice, and ^ a teaspoonful of salt.
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Cook this with the app: pantry check, scaling, and the assistant.