Chicken Croquettes (Alternate Recipe)

Ingredients

• Boil a large, old, fat chicken until quite tender
• Take 1 set calves brains
• juice of one lemon
• a melted piece of butter the size of an egg
• A little celery or parsley chopped fine
• enough thick sweet cream to make a dough so soft that it is hard to form the croquettes

Method

1. 1

   Boil the chicken until tender, then pick and chop finely.

2. 2

   Prepare the brains by soaking in salt water, then cooking.

3. 3

   Mix with chicken, season with salt, pepper, nutmeg, lemon juice, onion juice, and butter.

4. 4

   Add enough cream to form a soft dough.

5. 5

   Set in a cool place for an hour before frying.

6. 6

   Dip in egg and cracker meal, fry in boiling lard, and serve with peas.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 7. The excerpt below is the record exactly as published.

Boil a large, old, fat chicken until quite tender ; when cold, pick to pieces and chop very fine. Take i set calves brains, 24 THE EDWARDSVILLE COOK BOOK. place them in salt, water 20 or 30 minutes to draw out the blood ; then place on stove in cold water and as soon as they; raise the boil, lift them off and take from them any discolora^ tion. Mix them with the cho]:>ped chicken; then season with salt, pepper and nutmeg’, juice of one lemon, some onion juice or grated onion and a melted piece of butter the size of an egg. A little celery or parsley chopped fine adds to the flavor. Last of all add enough thick sweet cream to make a dough so soft that it is hard to form the croquettes

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