Chicken Croquettes

Ingredients

• One chicken
• a beaten egg
• one-half cupful of flour
• one-half large onion
• three sprigs of parsley
• one and one-half cupfuls stock
• one-half grated nutmeg
• juice of one-fourth lemon
• salt to taste

Method

1. 1

   Boil chicken in salted water till tender, then take bones and boil down the water.

2. 2

   Brown butter, add flour, onion, parsley, and stock.

3. 3

   Combine with chopped chicken, chill, form into shapes, dip in egg and crumbs, and fry.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 35. The excerpt below is the record exactly as published.

Chicken Croquettes. One chicken boiled in salted water till tender, when done take bones of chicken and add to the chicken water and boil down till strong; butter size of small egg, brown in kettle, add one-half cupful of flour to butter; one-half large onion and three sprigs of parsley chopped together; a little of the crisp part of lettuce; one and one-half cupfuls stock; one-half grated nutmeg; juice of New Century Cook Book. 69 one-fourth lemon; salt to taste. Add this to chopped chicken and put away to stiffen; when cold, make into forms; dip twice into egg and cracker crumbs and fry in lard. Mrs. Isaac G. Lombard. Scalloped Chicken. One tablespoon each of butter and flour rub smooth, heat a pint of milk to boiling, add the butter and rlour and cook until thick, season to taste. Add chicken chopped fine; cover with cracker crumbs and brown. Mrs. Allan A. Gilbert. Roasted Quails. Cover the breasts with very thin slices of bacon or rub them well with butter; roast, basting them often with butter. Fifteen or twenty minutes will cook sufficiently. Salt and pepper to taste. Serve on a hot dish. Bread sauce can be served with them. Mrs. Gee. Broiled Quails. Clean, wash, and split down the back. Lay in cold water half an hour. Wipe carefully, season with salt and papper, and broil on a gridiron over a bright fire. When done, lay in a hot dish, butter on both sides well, and serve at once. Pigeons, woodcock, and small birds may be broiled in the same manner, and are delicious and nourishing fare for invalids. Duck Boiled (Very Fine). Have ready two or three pints of good stock, drop into it and cook, one carrot, one onion and one turnip with a few spices and a bay leaf; let this boil one-half or three-quarters of an hour; squeeze one pint of tomato through sieve and add to stock. Tie up the duck well, which has been carefully dressed, put it in the stock and boil three-quarters of an hour. Take it up and set it back on stove. Strain the stock. Put one-fourth pound of butter in pan and two tablespoonfuls of flour, mix and heat thoroughly, then stir in stock. Remove strings from duck and lay it nicely on dish and pour sauce over it. Decorate edges with trimmed bread, cut in fancy shapes, fried or toasted, also carrot and turnip cut like comb teeth and last some split olives and serve hot. Mrs. G, M. D. 5 70 New Century Cook Book. Mock Duck. Take two large tenderloins and split open, then sew one side together, fill with turkey dressing and sew up the other side; season with salt and pepper and sprinkle over with flour and small pieces of suet or lard on top and bake one hour. Have a little water in bottom of pan and baste often. Mrs. Watson. Dressing or Stuffing for Fowls. For an eight or ten-pound turkey use one loaf of stale bread. Cut in small pieces and place in a suitable dish. Pour tepid water not warm, for that makes it heavy) over it, let it stand one minute, for it soaks very quickly. Now take up a handful at a time and squeeze it hard and dry with both hands, as you go along place it in another dish. This process makes it very light. When all is pressed dry, toss it all up lightly through your fingers. Now add about a teaspoonful of pepper and salt, also a teaspoonful of powdered summer savor}7 and the same amount of sage or the green herb minced fine. Add half a cup of melted butter and a beaten egg

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