Chicken Croquettes

Ingredients

• Remains cold chicken
• 2 eggs
• A few leaves sweet herbs
• Pepper and salt
• Breadcrumbs

Method

1. 1

   Put the flesh of the cold chicken through a mincing machine; chop up the herbs very fine, pepper and salt; mix all in a basin with an egg well beaten, and about a handful of fresh breadcrumbs, form into nice little rolls, dip in egg and breadcrumbs, and fry in boiling fat until a nice golden brown.

2. 2

   Serve with chip potatoes.

Nutrition per serving

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 49. The excerpt below is the record exactly as published.

Pepper and salt 1 pt. milk 1 onion Butter 1 teaspoonful chopped parsley. Mode. — Cut the chicken into rather small pieces, peel the onion and cut into four, put on in a saucepan with a pint of water, salt and pepper ; allow to boil for an hour, pour off nearly all the water (which will do "for a little broth), aiiji add the milk, boil for half-an-hour, thicken with a little flour, and add the parsley ; it is then ready for use. 265— STEWED CHICKEN AND EICE. Remains of cold chicken 1 piece ginger 1 onion i cupful rice Pepper and salt. Mode. — Cut up the cold chicken into pieces, slice the onioij, put on to stew in about a pint of water, add the ginger, pepper and salt ; allow to stew gently for an hour ; wash the rice well and add to the chicken, allow it to simmer gently until the rice is well cooked. 266— CUREIED CHICKEN. Kemains of cold chicken 1 tablespoonful chutney 1 qnion 2 tablespoonfuls curry 1 apple powder J leraon Butter 1 tablespoonful cocoanut Cayenne and salt. Chicken and Fowl Recipes. Mode. — Slice the onion, put on in a saucepan with the butter ; when the onion is cooked add the apple cut very small, chutney, the rind of the lemon and juice, cloves, cocoanut and curry powder ; allow them to cook slowly for half an hour, if you have milk add about half a pint, if not, water will do, chop up the fowl into small pieces, put it in with the other ingredients and allow to simmer for an hour ; stir occasionally to prevent burning. Serve with boiled rice. 267— CHICKEN AND HAM PIE. 1 chicken or remains of cold Parsley one Pepper and salt 4 ozs. ham 2 hard boiled eggs. Mode. — Cut up the chicken, put it with the ham cut into rather small pieces into a saucepan with a little stock or water, put in a bunch of parsley, and pepper and salt ; allow to boil until the chicken is tender ; turn out into a pie-dish (take out the parsley), cut up the eggs each into four and lay on the top of the chicken, cover with a nice piiff paste crust ; bake 'In a quick oven. 268— CHICKEN CEOQUETS. Eemains cold chicken 2 eggs A few leaves sweet herbs Breadcrumbs

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