Chicken Croquettes

Ingredients

• One pound cooked chicken chopped fine
• one-fourth pound white bread
• one-fourth pound butter
• four eggs
• three large teaspoons finely chopped parsley
• pinch of mace
• and nutmeg
• one teaspoon salt
• one pinch cayenne pepper

Method

1. 1

   Soak bread in boiling water, mix with chicken and other ingredients, form into croquettes, and fry.

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 9. The excerpt below is the record exactly as published.

Chicken Croquettes. One pound cooked chicken chopped fine, one-fourth pound white bread, one-fourth pound butter, four eggs, three large teaspoons finely chopped parsley, pinch of mace and nutmeg, one tea- poon salt, one pinch cayenne pepper; pour enough boil- ing water over the bread to soften it, place on the fire with the yolks of two eggs and cook until smooth; set away to cool, while mixing the chicken with the rest of the eggs unbeaten, two tablespoons thick cream, the butter and seasoning; beat all thoroughly together till nicely*mixed; let the mixture get quite cold before forming into croquettes. A famous Southern receipt. Maryland Chicken. Singe, remove fine feathers, cut into pieces for serving, wipe, season with salt and pepper, dip in eggy roll in fine cracker crumbs; put pieces into a buttered dish and bake one hour, basting very^^often with one-third cup butter and one cup water. Serve with cream sauce. Pressed Chicken. Boil chicken very tender; be sure to have plenty of liquor; separate white meat from the dark; soak three slices of bread in the liquor for a few minutes, then chop it up with the dark meat. Put white meat in the bottom of the dish, pour a little liquor on, then put on a layer of dark meat, leave until it is cold, and it will turn out like jelly. Roast Duck. After the duck is drawn, wipe the in- side with a clean cloth and prepare dressing as follows: One cup pounded cracker, moisten with hot milk or water, three medium sized onions, parboil and chop fine, little butter, sage, pepper and salt to taste; mix all together and fill the crop and body of the duck, leaving room for the dressing to swell; reserve the liver, gizzard and heart for gravy; tie the body of the 32 FOWL. duck firmly with a string (which is buttered to keep from burning), and put in the oven. Baste first with salt and water, and then with its own gravy, dredging them last with a little flour. Potted Pigeons. Make dressing the same as for tur- key, stuff them and fry in pork fat until nicely browned; take them out, pour the fat into a kettle with little water, put them into this, and let them simmer half an hour or more. When done, take them out, thicken the broth a little and pour over them. Turkey. For a ten pound turkey take two pints bread crumbs, half teacup butter, cut in small pieces, one teaspoon summer savory, pepper and salt; fill tur- key with little of the dressing, few strained oysters, alternating until filled. Put the oyster liquid in the pan with a pint of water; bake in a moderate oven. EGGS, " From the egg to the apples (for a dinner) from the beginning to the end." Egg Vermicelli. Boil three eggs twenty minutes; separate the yolks and break the whites with a silver fork into fine pieces; toast four slices of bread, cut half into small squares and half into points or triangles; make one cup of thin, white sauce with one cup cream or milk, one teaspoon butter, one heaping teaspoon flour, one-half teaspoon salt, one-half saltspoon of pepper; stir the whites into the sauce, and when hot pour it over the squares of toast; rub the yolks through a fine strainer over the whole, and garnish with the toast points and parsley. Omelette, i. Soak one-half cup bread crumbs in a cup of milk, with salt to taste; when soft, add four well beaten eggs, and pour into a hot spider, in which is a generous piece of butter; cook slowly for ten minutes, slip a knife around the edges, roll or fold it and put on a platter. 2. Six eggs, whites beaten to a stiff froth, yolks well beaten; one cup warm milk, one tablespoon flour wet to a paste with cold milk; one teaspoon salt

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