Chicken Croquettes a la Perigueux
From The table, 1889
Serves 2
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 203. The excerpt below is the record exactly as published.
six cork-shaped croquettes, dip each one separately in beaten egg, then in fresh or rasped bread-crumbs, fry them in very hot fat for four minutes, then drain them thoroughly, and place them on a hot dish, over a folded napkin. Serve with half a pint of hot sauce a la Reine (No. 623) separately. 759. Chicken Croquettes a la Perigueux. — The same as for No. 758, serving with half a pint of hot Perigueux sauce
Cook this with the app: pantry check, scaling, and the assistant.