Chicken Croquettes

Ingredients

• One-half of a chicken
• three ounces of butter
• two ounces of cold tongue
• seven ounces of flour
• one saltspoonful of grated nutmeg
• one teaspoonful of salt
• one-half saltspoonful of pepper
• the rind of one lemon
• one-half teaspoonful of lemon juice
• one egg
• six tablespoonfuls of bread crumbs
• one-half gill of cold water

Method

1. 1

   Bone and chop chicken and tongue finely.

2. 2

   Mix with lemon rind, nutmeg, pepper, and salt.

3. 3

   Rub butter into flour, add water, lemon juice, and remaining salt.

4. 4

   Knead and roll out, cut into rounds.

5. 5

   Fill with chicken mixture, pinch edges, dip in egg and bread crumbs.

6. 6

   Fry in hot fat for five minutes.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 57. The excerpt below is the record exactly as published.

Chicken Croquettes. — One-half of a chicken, three ounces of butter, two ounces of cold tongue, seven ounces of flour, one saltspoonful of grated nutmeg, one teaspoonful of salt, one-half saltspoonful of pepper, the rind of one lemon, one-half teaspoonful of lemon juice, one egg, six tablespoonfuls of bread crumbs, one-half gill of cold water

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