Chicken Croquettes

Ingredients

• Two well cooked chickens
• one pound rice boiled
• an onion, if preferred
• one-half pound old cheese grated
• very little cloves
• mace
• thyme
• cayenne
• black pepper
• yolks of ten eggs, well beaten
• one pint of sifted crackers

Method

1. 1

   Chop two well cooked chickens fine; boil one pound rice not more than twenty minutes; mix with the chicken, rice, an onion if preferred, one-half pound old cheese grated, parsley chopped fine, very little cloves, mace and thyme, cayenne and black pepper to season.

2. 2

   Mix this thoroughly with the yolks of ten eggs, well beaten; one pint of sifted crackers; form the first compound in a pointed wine glass, dip first in the egg and then in the sifted cracker, and brown in hot lard.

3. 3

   Heat before eating.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new home cook book (1896), page 39. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES. Mrs. P. B. Ayer. Two well cooked chickens chopped fine; one pound rice boiled not more than twenty minutes ; an onion, if preferred ; one-half pound old cheese grated ; parsley chopped fine ; very little cloves, mace and thyme ; cay- enne and black pepper to season. Mix this thoroughly with the yolks of ten eggs, well beaten ; one pint of sifted crackers

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