Chicken Croquettes

Ingredients

• half a chicken
• half a can of mushrooms
• a good tablespoonful of butter
• a tablespoonful of flour
• a gill of strong stock
• half a gill of cream
• half a saltspoonful of pepper
• one of salt
• a teaspoonful of lemon juice

Method

1. 1

   Chop chicken and mushrooms.

2. 2

   Make a roux with butter and flour, add stock, cream, and seasonings to form a thick sauce.

3. 3

   Mix in chicken and mushrooms, cool, shape into rolls, crumb, and fry in hot fat until golden.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 83. The excerpt below is the record exactly as published.

half a chicken, or rather more than half a box of boned chicken (I find for croquettes the boned chicken quite as good, and a great saving of work) ; chop the chicken, and with it half a can of mushrooms, or half a dozen large oysters. Put a good tablespoonf ul of butter in a saucepan with a tablespoonful of flour ; stir over the fire till they bub- ble ; put into a half-pint measure a gill of strong stock, half a gill of cream, and liquor of oysters or mushrooms to make two gills ; pour this on to the butter and flour, stir till a tliicTc sauce is formed ; then put in the chop- ped chicken and mushroom, with half a saltspoonf ul of pepper, one of salt, and a teaspoonful of lemon juice

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