Chicken Croquettes

Ingredients

• three-quarters of a pound of cold roast or boiled chicken
• one pound of mushrooms
• a teaspoonful of grated onion
• a tablespoonful of butter
• two heaping tablespoons of flour
• half pint of chicken broth or of water
• a glass of sherry
• the yolks of four raw eggs

Method

1. 1

   Chop the chicken and mushrooms.

2. 2

   In a saucepan, brown the onion in butter, then stir in flour and broth.

3. 3

   Add chicken, mushrooms, salt, pepper, and sherry.

4. 4

   Stir until boiling, then remove from heat and mix in egg yolks.

5. 5

   Cool the mixture, form into croquettes, dip in egg and crumbs, and fry until golden brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 48. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES. Use cold roast or boiled chicken chopped fine (not too fine), three-quarters of a pound to one pound of mushrooms or half can mushrooms cut in small dices. Put into a saucepan a teaspoonful of grated onion and a tablespoonful of butter and let them begin to brown. Then stir in two heaping table- spoons of flour and half pint of chicken broth or of water mixed with the liquor of the canned mushrooms. Then add the chicken (chopped) and mushrooms, a palatable seasoning of salt and pepper and a glass of sherry. Stir the croquette mixture until it begins to boil, then draw the saucepan to the side of the fire and stir in the yolks of four raw eggs

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