Chicken Croquettes

Ingredients

• three-quarters of a pound of cold roast or boiled chicken
• a quarter of a pound, or half a can, of mushrooms
• a teaspoonful of grated onion
• a tablespoonful of butter
• two heaping tablespoonfuls of flour
• half a pint of chicken-broth
• a glass of sherry or madeira
• the yolks of four raw eggs

Method

1. 1

   Brown onion and butter, stir in flour and broth, then add chicken, mushrooms, and seasoning.

2. 2

   Stir until boiling, then add egg yolks.

3. 3

   Cool mixture, form into croquettes, coat with egg and crumbs, and fry until golden brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 171. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES. Use cold roast or boiled chicken, chopped not too fine, three-quarters of a pound to a quarter of a pound, or half a can, of mushrooms cut in small dice. Put into a sauce- pan a teaspoonful of grated onion and a tablespoonful of butter, and let them begin to brown ; then stir in two heaping tablespoonfuls of flour, and half a pint of chicken- broth or water, or of water mixed with the liquor of the canned mushrooms ; then add the chopped chicken and mushrooms, a palatable seasoning of salt and pepper, and a glass of sherry or madeira ; 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.