Chicken Croquettes

Ingredients

• one cold boiled chicken
• 2 tablespoons butter
• 1 large tablespoon of flour
• % pt. of cream or rich milk
• % of a nutmeg grated
• a pinch of ground mace
• 1 teaspoon of scraped onion
• 1 tablespoon of chopped parsley
• salt to taste
• pepper to taste
• the yolks of 2 eggs

Method

1. 1

   Remove skin, fat, and bones from chicken, chop finely.

2. 2

   Make a roux with butter and flour, add cream, nutmeg, mace, onion, parsley, salt, and pepper.

3. 3

   Mix with chicken and stew for 5 minutes.

4. 4

   Add egg yolks, cool, shape into balls, dip in egg and breadcrumbs, and fry until light brown.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 20. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES— Mrs. Wm. B. Noble. Remove the skin,' fat and bones from one cold boiled chicken ; then chop or grind as for mlincemeat. Take 2 tablespoons butter into which work 1 large tablespoon of flour; to this adidi % pt. of cream or rich milk, % of a nutmeg grated, a pinch of ground mace, 1 teaspoon of scraped onion, 1 tablespoon of chopped parsley, with salt and pepper to taste. Place this mixture, with the chicken, in a pan, and stew it about 5 minutes; remove from the fire and add the yolks of 2 eggs; mix thoroughly and spread on a dish to cool. "When cold take about a tea- spoonful and roll in flour, and) shape in a mold or a wineglass. Then take the yolks of 2 eggs, tablespoon of cream, 1 teaspoon of lemon juice, and a little salt; mix well, dip the croquettes first in this and then in fine bread crumbs. Fry in boiling fat, a light brown. These may be warmed over by putting them in a warm oven, not .too hot or they will dry. KEYSTONE PATES— Mrs. W. B. Noble. Chop cold cooked meat fine, measure, and to every pt. addi 1 table- spoon of butter, 2 tablespoons of dried bread crumibs, % cup of stock or boiling water, 2 eggs slightly beaten, and salt and pepper to taste. Put all these ingredients into a saucepan, and stir over the fire for a moment until thoroughly mixed. Fill custard cups f lull with this mixture, stand them in a baking pan % full of boiling water, andi baike MEATS S3 in a moderate oven 20 min. When done, turn them out carefully on a heated dish, and pour around them Bechamel sauce. Remains of any cold meat or poultry are delightful used in this way. PRESSED CHICKEN OR VEAL— Mrs. W. F. Jones. Cut up a full grown chicken, or 2 lbs. of veal stew; put to cook in a small amount of water, cover tightly and cook 4 or 5 hrs. Pour off the liquid and strain into another saucepan; there should be a good cupful of rich juice. Remove all bones and the skin of the chicken; pull the- meat apart, put it Into the juice and return to the fire. Season highly with salt and pepper, pour into bread, pan, and set away to get cold. A few slices of cooked carrots cut in fancy shapes and placed in the bottom of the pan before pouring in the meat, improve the appearance. Garnish with parsley. Nice for lunch. CHICKEN TERRAPIN— Mrs. J. E. Alexander. (For a chafing dish.) Cut a cold chicken into small pieces, removing all bone and gristle. Put into the chafing dish % pt. of cream and % lb. of butter rubbed into a large spoonful of flour; pepper and salt to taste

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