Chicken Croquettes

Ingredients

• Mix together 2 cups of fine chopped cold chicken
• i cup bread crumbs
• 2 well-beaten eggs
• pepper
• and salt
• If not soft enough add a little cream

Method

1. 1

   Form into croquettes, dip in egg and bread crumbs, and fry in hot fat.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 21. The excerpt below is the record exactly as published.

Chicken Croquettes. Take i cup of cold boiled rice and i of chopped cooked chicken, season with pepper and salt, heat and add a little cream or milk ; when hot stir in a well-beaten Ggg, Take from the fire and when cold shape into balls and egg and bread crumb them and fry in hot fat. 77 Jane. 20. — Salpicon of Fish. Take any kind of fish with firm meat, either bakai or boiled, and cut it into small dicesha|)ed pieces; place a saucepan with i 01. butler over the fire ; add i tablespoonful flour, stir and cook 3 minutes; then add i pint of cream or milk, i even teaspoonful of salt, 1 gill of mushroom liquor, a small bou- quet, 12 whole peppercorns and yi a nut- meg ; cook 5 minutes ; remove the bouquet and continue the cooking 5 minutes longer; strain in a clean saucepan, add i pint of fine-cut fisli and '/i a cup of fine'Cut mush- rooms, and if you have them, 2 fine-cut truffles. — Mrs. Gesine Lenicke. 21. — Baked Hash. Cliop equal parts of cold meat and cold boiled potatoes rather fine, season with pep- per and salt and a little onion juice. Put in a baking dish, add i cup of soup slock and bits of butter and bake until browned. 22. — Vermicelli Toast. Pass the whites of hard boiled eggs through a vegetable squeezer on to slices of buttered toast. Then the yolks of the eggs in June* the same way. Season and heat very hot in the oven and serve. 23 Veal Croquettes. Chop cold veal fine ; season highly with salt, pepper, cayenne, onion juice, celery salt and parsley. Moisten with beaten egg and white sauce. Shape into rolls. Roll in fine bread crumbs, egg and crumbs again, and fry in smolting hot fat. — Mrs. Lincoln. 24. — An Italian Dish. Chop cold meal fine, season with salt, pepper, chutney sauce, nutmeg, grated Par- mesan cheese and mushrooms chopped fine ; heat well and spread on a dish to cool ; cut in small squares when cold, dip in e^ and then in bread crumbs and fry in hot lard. Serve on a bed of hot macaroni. 25. — Chicken Croquettes. Mix together 2 cups of fine chopped cold chicken, i cup bread crumbs, 2 well-beaten eggs, pepper and salt to taste. If not soft enough add a little cream

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