Chicken Croquettes

Ingredients

• One solid pint of finely chopped chicken
• one tablespoon of salt
• one-half teaspoon of pepper
• one cup of cream or chicken stock
• one tablespoon of flour
• yolks of four eggs
• one teaspoon of onion juice
• one tablespoon of lemon juice
• one pint of crumbs
• three tablespoons of butter

Method

1. 1

   Boil cream or stock in a double boiler.

2. 2

   Mix flour and butter, stir into boiling cream, add chicken and seasoning.

3. 3

   Boil for two minutes, add two beaten eggs, cool, shape, brush with egg, roll in crumbs, and fry.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 49. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES. Miss Jessie Weir. One solid pint of finely chopped chicken, one table- spoon of salt, one-half teaspoon of pepper, one cup of cream or chicken stock, one tablespoon of flour, yolks of four eggs, one teaspoon of onion juice, one table- spoon of lemon juice, one pint of crumbs, three table- spoons of butter

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