Chicken Croquettes

Ingredients

• One large hen steamed, boned and cut into small pieces
• two sets brains, boiled tender
• one cup cream sauce
• one pint milk
• two tablespoons flour
• one tablespoon butter
• yolk of one egg
• Roll cracker crumbs fine
• Serve with musliroom sauce

Method

1. 1

   Make cream sauce by cooking milk, flour, butter, egg yolk, salt, and pepper until thick.

2. 2

   Add chicken, mashed brains, and celery.

3. 3

   Shape croquettes, roll in cracker crumbs, fry in deep fat, and drain on brown paper.

4. 4

   Serve with mushroom sauce.

As published

This recipe was extracted from Natchez recipes (1900), page 19. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES One large hen steamed, boned and cut into small pieces; two sets brains, boiled tender; inside part of celery stalk cut fine, one cup cream sauce. (To make cream sauce, one pint milk, two tablespoons flour, one tablespoon but- ter, yolk of one egg, salt and pepper to taste. Cook in double boiler until thick. } Add chicken, mashed brains and celery^ Roll cracker crumbs fine on biscuit board, shape croquettes and roll in cracker crumbs. (To shape cro- quettes, take large spoon, shape with hand like cone). Fry in deep fat and drain on brown paper. Serve with musliroom sauce

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