Chicken Croquettes
From The handy dictionary of cookery, 1890
Ensure fat is hot and plentiful before frying.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 29. The excerpt below is the record exactly as published.
Chicken Croquettes. Take some pieces of cold cooked chicken ; chop them up very finely ; also two or three mushrooms. Melt in a saucepan one ounce of butter, cook in it one ounce of flour, pour in a quarter of a pint of stock ; stir carefully to boiling. Then add two tablespoonfuls of cream or milk, flavour with a very little nutmeg, season with pepper and salt
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