Chicken Croquettes

Ingredients

• Half a pound of chicken chopped very fine
• half a teaspoonful of salt
• half a teaspoonful of celery salt
• a quarter of a saltspoonful of cayenne pepper
• one saltspoonful of white pepper
• a few drops of onion juice
• one teaspoonful of chopped parsley
• one teaspoonful of lemon juice
• Make one pint of very thick cream sauce

Method

1. 1

   When thick, add one beaten egg, and mix the sauce with the chicken, using only enough to make it as soft as can be handled.

2. 2

   Spread on a shallow plate to cool.

3. 3

   Shape into rolls.

4. 4

   Roll in fine breadcrumbs, then dip in beaten egg, then in crumbs again, and fry one minute in smoking hot fat.

5. 5

   Drain, and serve with a thin cream sauce.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 165. The excerpt below is the record exactly as published.

Chicken Croquettes. — Half a pound of chicken chopped verj^ fine, and seasoned with half a teaspoonful of sa/^, half a teaspoonful of celery salt^ a quarter of a saltspoonful of cayenne pepper., one saltspoonful of white pepper.^ a few drops of onion juice., one teaspoonful of chopped parsley ^ and one teaspoonful of lemon juice. Make one pint of very thick cream sauce (see page 278). When thick, add one heaien egg^ and mix the sauce with the chicken, us- ing only enough to make it as soft as can be handled. Spread on a shallow plate to cool. Shape into rolls. Roll in fine Fig. 38. chicken Croquettes. breadcrumbs., then dip in beaten egg., then in crumbs again, and fry one minute in smoking hot fat. Drain, and serve with a thin cream sauce. Many prefer to cut the chicken into small dice. If this be done, use less of the sauce, or the croquettes will be difficult to shape. The white meat of chicken will absorb more sauce than the dark. Mushrooms, boiled rice, sweetbreads, calf's brains, or veal may be mixed with chicken. Cold roast chicken, chopped fine, may be mixed with the stuffing, moistened with the gravy, and shaped into croquettes. Veal Croquettes, — Chop cold veal fine; season highly with salt., pepper., cayenne., onion juice ^ celery salt., and pars- ley. If you like, add half the amount of oysters., parboiled and drained. Moisten with beaten egg and white sauce. Shape into rolls. Koll in fine bread crumbs., egg., and crumbs again, and fry in smoking hot fat. Oyster Croquettes. — Parboil and drain one pint of oysters. Cut them into quarters, and mix with cream sauce enough to hold them together. Season with salt and pepper. Shape, roll in crumbs., then in egg., then in crumbs again, and fry. Sweetbread Croquettes, — Oyie parboiled sweetbread., half a can of 7nushrooms^ chopped fine, and half a cup of warm 28o The Boston Cook Book. boiled rice. Season to taste with salt and pepper^ and moisten with hot thick cream sauce until soft enough to be handled. When cool, shape, roll in crumbs^ then in egg^ and again in crumbs^ and fry. Calf s brains may be parboiled and mixed with sweetbreads or chicken for croquettes. Lobster Croquettes. — One pint of lobster meat^ cut fine. Season with one saltspoonful of salt, one saltspoonful of mus- tard., and a little cayenne, and moisten with one cup of thick cream sauce. Cool, and shape into rolls. Roll in crumbs, egg, and crumbs again, and fry in smoking hot fat. Drain on paper. Lobster Cutlets. — Prepare the lobster as for croquettes, and spread it half an inch thick on a platter. Cut into the shape of cutlets. Roll in crumbs^ egg, and crumbs again. Fry in smoking hot fat. Drain, and serve with a claw to represent the bone. Salmon, or any fish croquettes or cutlets are made in the same way. Clam Croquettes. — Steam the clams. Remove the shells, thin skin, black end, and the dark substance from the soft part. Cut the "leather straps," with the scissors, into small bits. Mix these and the soft part with a thick cream sauce, season with salt and pepper, and shape into rolls. Roll in fine bread crumbs, dip in beaten egg, then roll in crumbs again. Fry in smoking hot lard. Potato Croquettes. — One pint of hot mashed potatoes, one tablespoonful of butter, half a saltspoonful of white pepper, a speck of cayenne, half a teaspoonful of salt

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