Chicken Croquettes

Ingredients

• V/2 cups cold chicken
• V2 teaspoon onion juice
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/2 tablespoon flour
• Vi teaspoon pepper
• Yz cup milk or stock
• V2 tablespoon lemon juice
• Dash of nutmeg
• 1 egg
• Bread crumbs and beaten egg

Method

1. 1

   Cook the flour in the butter; add the milk gradually; then the seasonings and chicken.

2. 2

   Remove from the fire; add the egg, well beaten; mix and cool.

3. 3

   Shape in small cones; dip in another beaten egg; roll in bread crumbs; put in a wire frying-basket and lower into boiling hot fat.

4. 4

   Test the fat by lowering a piece of stale bread into it; if the bread browns in thirty seconds the fat is sufficiently hot.

5. 5

   Fry the croquettes a light brown; drain over the fat; lay on brown paper in a warm place for a few minutes and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 71. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES V/2 cups cold chicken V2 teaspoon onion juice 1 tablespoon butter 1/2 teaspoon salt 1/2 tablespoon flour Vi teaspoon pepper Yz cup milk or stock V2 tablespoon lemon juice Dash of nutmeg 1 egg Bread crumbs and beaten egg

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