Chicken Croquettes

Ingredients

• 6 oz. cold chicken
• 1 egg
• breadcrumbs
• 4 oz. flour
• 2 oz. cold ham
• 1 egg
• 1 gill milk or stock
• 1 teaspoon chopped parsley
• 4 oz. dripping
• Seasoning

Method

1. 1

   Melt the dripping over a gentle heat, add the flour and cook for two or three minutes, then add the milk and stir until the mixture leaves the sides of the pan.

2. 2

   Beat the egg, and add it slowly, continuing to heat, so that the egg shall be cooked.

3. 3

   Add the minced chicken and ham, parsley, and seasoning, and turn onto a plate to cool.

4. 4

   Divide into equal parts, roll into balls, and then shape into corks.

5. 5

   Coat in egg and crumbs, reshape, fry in hot fat and serve with celery sauce.

Nutrition per serving

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 11. The excerpt below is the record exactly as published.

teaspoon chopped parsley | oz. margarine Pepper and salt | teaspoon chopped onion | oz. flour Egg and breadcrumbs Melt the margarine in a saucepan, stir in the flour, add the milk and beat thoroughly till the mixture leaves the sides of the pan. Stir in the slightly beaten egg, the parsley, onion and sieved potatoes. Season and blend well. Turn the mixture on to a plate to cool. Divide it into equal parts, flour the hands, and roll into balls. Brush over with beaten egg, coat with breadcrumbs, and fry to a golden brown colour in hot fat. CHICKEN CROQUETTES 6 oz. cold chicken Egg and breadcrumbs 4 oz. flour 2 oz. cold ham | egg | gill milk or stock | teaspoon chopped parsley 4 oz. dripping Seasoning

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