CHICKEN CROQUETTES

Ingredients

• Ope boiled chicken, chopped very fine
• Put into a saucepan a piece of butter the size of an egg
• one tablespoonful of flour
• one-half tumbler of cream
• two eggs

Method

1. 1

   Mix till smooth.

2. 2

   Then boil till the flour is cooked, taking care not to let it turn dark; if too thick, add a little more cream.

3. 3

   Mix this with the chicken while warm; then shape the croquettes, and put them on the ice to harden.

4. 4

   When cold, roll them in egg beaten with crumbs, and fry in lard.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 67. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES. Ope boiled chicken, chopped very fine and seasoned with pepper, salt and a very little nutmeg. Put into a saucepan a piece of butter the size of an egg, one table- spoonful of flour, two eggs and one-half tumbler of cream. Mix till smooth. Then boil till the flour is cooked, taking care not to let it turn dark; if too thick, add a little more cream. Mix this with the chicken while warm ; then shape the croquettes, and put them on the ice to harden. When cold, roll them in egg beaten with crumbs, and fry in lard. COQUILLES. Take any kind of cold roast meat and cut it into very thin slices about an inch square and season it well; pour over it enough gravy and butter to moisten ; place in buttered scallop shells and sprinkle bread crumbs pretty thick on top ; and place in a hot oven until well browned; serve with almond horse radish sauce. Blanch and chop fine twenty-four almonds ; press from the vinegar four tablespoonfuls of horseradish; add to it the yolk of one egg, a saltspoonful of salt and the almonds; set over boiling water and stir continually until it thickens; when it has cooled somewhat mix well and stir in one cup of whipped cream — that is, on© cup after it is whipped. CREAMED CHICKEN. One fat hen, one pair sweetbreads and one-half can of mushrooms. Boil the chicken and sweetbreads, and when cold chop fine. Into a saucepan put one pint of milk or cream, and rub together two tablespoonfuls of butter and four tablespoonfuls of flour, and when the milk reaches boiling point stir in the butter and flour, and stir until smooth and thick. Flavor with one-half grated onion, and season with salt and pepper to taste, and put in a baking dish chicken, sweetbreads and mushrooms, well mixed. Cover with bread crumbs, dot with bits of breakfast bacon and bake fifteen min- utes. 144 The Complete Cook Book. CHICKEN EN COQUILLE. The recipe that won the Examiner chafing dish set of 1898, San Francisco, California: Singe, draw and clean a nice young chicken, put it in a large kettle, add one quart of boiling water, one slice of onion, one bay leaf, two cloves, one blade of mace and six pepper corns. Cover the kettle and allow the chicken to simmer until tender, say one hour; then take it out and set it aside to cool. When cold remove the white meat from the chicken, rejecting the skin and bones; cut the meat into dice. Put one tablespoonf ul of butter into a sauce- pan, add a rounding tablespoonful of flour, mix over the fire without browning. Then add one-half pint of cream, add one-half teaapoonful of salt, a truffle, twenty-four mushrooms chopped fine, a dash of white pepper, then the chicken. Stand the whole over boiling water or put in a chafing dish until thoroughly hot. Then add hastily the yolks of two eggs, cook just a moment, and serve at once. It may be served in shells, covered with fried bread crumbs, or just as it is. Do not cover with bread crumbs and bake in the oven, as the sauce will separate and make a greasy mixture. To fry the bread crumbs, have in the frying pan one tablespoonful of hot butter,and two or three tablespoon- fuls of dry bread crumbs, stir until fried, and free from grease; cover the top of shells and stand in the oven for a moment and serve. BAKED HASH. Certain quantity of cold cooked beef or veal, as much and half more of cold potatoes. Chop all together very fine. Add salt, pepper, butter and bread crumbs to taste. Season with minced onion and parsley. Beat one egg with one-half cup of milk and add to the mix- ture. Sprinkle bread crumbs over the top and lay on it one thin strip of breakfast bacon. Bake until brown, and fold like an omelet. HASH CAKES. One pound of pork sausage, one tablespoonful of rolled crackers and two well beaten eggs. Mix well The Complete Cook Book. 145 and form into round cakes. Drop each one into cracker dust and fry in a frying pan without any kind of lard or fat. Cover the pan closely while frying. MY MOTHER'S TURKEY HASH. One and one-half pounds of shopped cooked turkey; put in a saucepan with throe tablespoonfuls of aaush- room liquor, one pint of sweet cream, one tablespoonful of butter, salt and pepper to taste. Let it all heat together five or ten minutes, and serve over fried bread or toast. A little of the turkey stuffing is also very nice added. HASH— VERY FINE. Certain quantity of cold cooked meat; as much and half more of cold chopped potatoes; as much chopped green tomatoes; one-third as much chopped raw onion; season to taste. Yolks of three eggs, one-third cup of cream and one teaspoonful of butter. Put the onions in a skillet with a little water and let it cook while chopping tomatoes, and cook until both are slightly tender before adding meat and potatoes. Season with salt and pepper to taste (sage if you like it,) and a little butter. Eeat the eggs in the cream thoroughly, pour it over the mixture in the skillet and let it simply scald. Serve on hot platter and garnish with cress or parsley. BEEF OR VEAL HASH. Take cold beef or,veal and chop very fine, removing the gristle and skin. Mix with it half as much cold boiled potatoes chopped ; season with salt and pepper and shake a spoonful of flour over it. Now chop a small onion and put it in a stewpan with one table- spoonful of butter and one pint of stock or water. Boil it down to half the quantity, and just before serving add the beef and potatoes and some chopped parsley. Let it scald for five minutes, and serve on toasted bread. Mushrooms are nice to add if you have them. 146 The Complete Cook Book. FRIZZLED BEEF (No. 1). Shave off very thin slices of smoked or dried beef and cover with boiling wat«r, and let it stand ten minutes* then stir it up and drain off the water. To every half- pound of beef melt one tablespoonful of butter in a stew pan, and add the chips of beef. As soon as they begin to curl or frizzle, break over them three eggs and stir well until the eggs are cooked. Then take up and dust with white pepper and a tiny bit of salt and garnish with parsley. FEIZZLED BEEF (No. 2). Cut in thin shavings smoked or dried beef; cover with cold water and set on the back of range, and let come to a slow heat, but not boil. Then drain off the water, and to every pound of beef allow one generous tablespoonful of butter, one egg, one tablespoonful of flour

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