Chicken Croquettes

Ingredients

• one solid cupful of meat chopped as fine as powder
• one half teaspoonful of salt
• a half saltspoonful of white pepper
• two level tablespoonfuls of butter
• two heaping tablespoonfuls of cornstarch
• a pint of hot milk or cream
• salt and pepper

Method

1. 1

   Make a thick cream sauce with butter, cornstarch, and hot milk.

2. 2

   Season and add to the chicken until stiff enough to handle when cold.

3. 3

   Shape into balls, roll in breadcrumbs and beaten egg, then crumb again.

4. 4

   Place in a greased bag and cook for 10 minutes.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 37. The excerpt below is the record exactly as published.

Chicken Croquettes. — To one solid cupful of meat chopped as fine as powder, add one half teaspoonful of salt, and a half saltspoonful of white pepper. Make a pint of thick cream sauce, allowing to two level table- spoonfuls of butter, two heaping tablespoonfuls of corn- starch cooked together diluted with a pint of hot milk or cream and stirred and cooked until smooth and thick. Season with salt and pepper

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