Chicken Croquettes
From The Hotel St. Francis cook book, 1919
Serves 6
A chopped truffle may be added before simmering, if desired.
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 284. The excerpt below is the record exactly as published.
Chicken croquettes. Three cups of chicken hash made from white and dark meat, one cup of chopped fresh or canned mushrooms, and one-half onion chopped very fine. Simmer in butter. Then add two cups of Alle- mande or cream sauce, season with salt and Cayenne pepper. Put on fire and reduce until thick. Bind with the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.