Chicken Croquettes
From Atlanta women's club cook book, 1921
Serves 1
Presented as published in 1921. 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 Atlanta women's club cook book (1921) by Atlanta woman's club, page 24. The excerpt below is the record exactly as published.
CHICKEN CROQUETTES A LA PIEDMONT. 1 lb. ground cooked chicken. 2 tbls. butter. 1 cup milk. 1 egg yolk. 1 tbls. flour. Cream butter and flour together, add yolk, then milk. Cook all until thick. Mix with the chicken — season with salt and pepper to taste. Shape into balls — roll in flour — next in beaten egg and then in cracker crumbs. Fry in deep fat. Piedmont Driving Club. CHICKEN CROQUETTES. 1 cup ground chicken. 1/2 cup cracker or bread crumbs 1 tbls. melted butter. 2 eggs well beaten Season to taste
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