Chicken Croquettes

Ingredients

• One pint of milk or cream
• Two table-spoonfuls of butter
• Four table-spoonfuls of flour
• One tea-spoonful of salt
• One-half tea-spoonful of pepper
• One tea-spoonful of celery salt
• One egg
• Two-thirds of a pint of chicken
• One tea-spoonful of lemon juice
• A few drops of onion juice

Method

1. 1

   Stir the butter and flour to a paste.

2. 2

   Heat the milk to boiling, stir in the paste, add seasoning, and cook for three minutes, stirring constantly.

3. 3

   Remove from fire, add the egg, chopped chicken, lemon juice, and onion juice.

4. 4

   Mix well, cool, shape into rolls, roll in breadcrumbs, dip in beaten egg, then in crumbs again, and fry in hot fat for one minute.

5. 5

   Drain and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 95. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES. One pint of milk or cream. Two table-spoonfuls of butter. Four table-spoonfuls of flour. One tea-spoonful of salt. One-half tea-spoonful of pepper. One tea-spoonful of celery salt. Stir the butter and flour to a paste. Heat the milk to boiling, and stir in the paste; add the seasoning, and cook three minutes, stirring all the time. When this sauce is ready, take it from the fire, and add One egg. Two-thirds of a pint of chicken. One tea-spoonful of lemon juice. A few drops of onion juice

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