Chicken Croquettes

Ingredients

• Take cold minced chicken
• one-fourth as much bread-crumbs as meat
• one egg beaten light
• with gravy enough to moisten the crumbs and chicken
• add pepper, salt and chopped parsley to taste
• the yolks of two hard-boiled eggs rubbed fine

Method

1. 1

   Take cold minced chicken and bread crumbs in the proportion of one-fourth as much bread-crumbs as meat, and one egg beaten light to each cup of meat, with gravy enough to moisten the crumbs and chicken.

2. 2

   Add pepper, salt, and chopped parsley to taste, and mix with meat the yolks of two hard-boiled eggs rubbed fine with a spoon.

3. 3

   Mix all into a paste, shape into balls with floured hands, double-bread them and drop into hot lard.

4. 4

   Drain and serve in a heated dish, garnished with cresses or parsley.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 226. The excerpt below is the record exactly as published.

Chicken Croquettes. — ^Take cold minced chicken abd bread crumbs in the proportion of one-fourth as much bread-crumbs as meat, and one^ egg beaten light to each cup of meat, with gravy enough to moisten the crumbs and chicken — or, if there is no gravy. a little drawn butter or cream ; add pepper, salt and cHoppea parsley to taste, and mix with meat the yolks of two hard-boiled eggs rubbed fine

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