Chicken Croquettes

Ingredients

• The breast of a roast fowl, two parts
• of boiled tongue, one part
• and of truffles, one part
• butter
• flour
• stock
• parsley
• pepper
• salt
• nutmeg
• one or two eggs
• lemon-juice

Method

1. 1

   Mince all these very finely, and mix them together.

2. 2

   Melt a piece of butter in a saucepan, stir a little flour into it, then put in the above mixture, and moisten with a small quantity of stock; add some finely minced parsley, pepper, salt, and nutmeg to taste.

3. 3

   Stir it on the fire for a few minutes, then stir in off the fire the yolks of one or two eggs beaten up with the juice of a lemon and strained.

4. 4

   Spread out this mince on a marble slab, and when it is nearly cold fashion it into small portions in the shape of balls or cones.

5. 5

   Dip each in a beaten-up egg, and then roll it in very fine baked breadcrumbs; repeat this operation after the lapse of an hour, and after a similar interval fry the croquettes in hot lard to a golden color.

6. 6

   Serve on a napkin, with plenty of fried parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 21. The excerpt below is the record exactly as published.

Chicken Cro(Xuettes — Breast of a roast fowl, tongues, truffles, butter, flour, stock, parsley, pepper, salt, nutmeg, eggs, lemon-juice, parsley. The breast of a roast fowl, two parts; of boiled tongue, one part, and of truffles, one part; mince all these very finely, and mix them together. Melt a piece of butter in a saucepan, stir a little flour into it, then put in the above mixture, and moisten with a small quantity of stock; add some finely minced parsley, pepper, salt, and nutmeg to taste. Stir it on the fire for a few minutes, then stir in it, off the fire, the yolks of one or two eggs

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