Chicken Croquettes

Ingredients

• any kind of fresh meat or fowl
• an equal quantity of smoothly mashed potatoes
• season with butter
• season with salt
• season with black pepper
• a little prepared mustard
• a little cayenne pepper
• two eggs
• enough crackers until you have a cupful of crumbs

Method

1. 1

   Chop the meat or fowl very fine, mix with mashed potatoes, and season.

2. 2

   Form into cakes, dip in egg and bread crumbs, and fry until light brown.

Nutrition per serving

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 53. The excerpt below is the record exactly as published.

any kind of fresh meat or fowl, chop very fine, add an equal quan- tity of smoothly mashed potatoes, mix, and season with butter, salt, black pepper, a little prepared mustard, and a little cayenne pepper; make into cakes, dip in egg and bread crumbs and fry a light brown. A nice relish for tea. TO FRY CROaXIETTES. Beat up two eggs in a deep bowl ; roll enough crackers until you have a cupful of crumbs, or the same of fine stale bread crumbs; spread the crumbs on a large plate or pie-tin. Have over the fire a kettle containing two or three inches of boiling lard. As fast as the croquettes are formed, roll them in the crumbs, then dip them in the beaten egg, then again roll them in crumbs; drop them in the smoking hot fat and fry them a light golden brown. PRESSED CHICKEN, Clean and cut up your chickens. Stew in just enough water to cover them. When nearly cooked, season them well with salt and pepper. Let them stew down until the water is nearly all boiled out, and the meat drops easily from the bones. Remove the bones and gristle; chop the meat rather coarsely, then turn it back into the stew-kettle, where the broth was left (after skimming off all fat), and let it heat through again. Turn it into a square bread pan, placing a platter on the top, and a heavy weight on the platter. This, if properly prepared, will turn out like a mold of jelly and may be sliced in smooth, even slices. The success of this depends upon not having too much water; it will not jelly if too weak, or if the water is allowed to boil away entirely while cooking. A good way to cook old fowls. PO TIL TR Y AND GAME. CHICKEN LUNCH FOH TRAVELING. Cut a young chicken down the back; wash and wipe dry; season with salt

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