Chicken Croquettes and Cutlets

Ingredients

• One Ib. of the meat of a poached or roast fowl
• six oz. of cooked mushrooms
• an equal amount of salted ox-tongue or York ham
• four oz. of truffles
• one-half pint of very reduced and finished Allemande sauce
• the yolks of four raw eggs
• one oz. of best butter

Method

1. 1

   Mix the diced chicken, mushrooms, ox-tongue, and truffles.

2. 2

   Add the Allemande sauce and dry over fire.

3. 3

   Thicken with egg yolks, pour into a buttered tray, cool, shape into croquettes, dip in anglaise, roll in breadcrumbs, fry until golden, and serve with fried parsley.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 303. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES AND CUTLETS The croquettes and cutlets with which we are now concerned are made up of exactly the same constituents, and only differ in the matter of shape, the croquettes, as a rule, being shaped either like corks or rectangles; sometimes, too, like quoits; whereas the cutlets, as their name implies, are made in cutlet- shaped moulds. The preparation from which they are made is as follows :— One Ib. of the meat of a poached or roast fowl, thoroughly cleared of all skin, cartilage, and bones, and cut into small regular dice’; six oz. of cooked mushrooms; an equal amount of salted ox-tongue or York ham, and four oz. of truffles. Cut 1 When prepared as directed above, all meats, whether of poultry, game, fish, crustacea or mollusca, &c., may serve in the preparation of croquettes or cutlets. POULTRY 527 these various products like the chicken, and mix them there- with; then add one-half pint of very reduced and finished Alle- mande sauce to the whole; set the preparation to dry for a few minutes over an open fire; this done, remove it from the latter, and thicken it with the yolks of four raw eggs, which should be quickly mixed with it. Now pour the preparation into a very clean, buttered tray, and butter its surface, lest a crust form thereon during the cooling. When the preparation is quite cold, transfer it, by means of a spoon, in pieces weighing about two oz., to a flour-dusted mixing board. Make the croquettes and cutlets about the desired shape; dip them into an anglaise, and roll them in fine bread-crumbs. Definitely shape them; plunge them into very hot fat; keep them therein till they have acquired a fine golden colour; drain them, and dish them in a crown on a nap. kin, with a heap of fried parsley in the middle. Croquettes and cutlets may be garnished as fancy sug- gests, but the accompaniment should always be served sepa- rately. Tomato and Périgueux sauces are the most commonly used, and the best garnishes for the purpose are all the purées, peas, French beans, and jardiniéres. CHICKENS’ LIVERS (FOIES DE VOLAILLE) 1665—BROCHETTES DE FOIES DE VOLAILLE Collop the livers; quickly stiffen them in butter, and then treat them exactly as explained under ‘‘ Brochettes de Rognons ”’ (No. 1343). 1666—FOIES DE VOLAILLE ET ROGNONS SAUTES AU VIN ROUGE Proceed according to the recipe given under ‘‘ Rognons Sautés au Champagne” (No. 1333), using sliced chickens’ livers and cocks’ kidneys in equal quantities, and substituting excellent red wine for the Champagne. N.B.—Chickens’ livers are also prepared sautés chasseur; sautés fines herbes, au gratin; en coquilles; en pilaw, &c. Refer to sheeps’ kidneys for these preparations. 1667—FRICASSEE DE POULET A L’ANCIENNE For a fricassée cut up the chicken as for a sauté, but divide the legs into two. The procedure is exactly that of ‘‘ Fricassée de Veau ”’ (No. 1276)—that is to say, the chicken is cooked in the sauce. About ten minutes before serving, add ten small onions, 528 GUIDE YO MODERN COOKERY cooked in white consommé, and ten small grooved mushroom. heads. Finish at the last moment with a pinch of chopped parsley and chives. Thicken the sauce at the last moment with the yolks of two eggs, four tablespoonfuls of cream, and one oz. of best butter

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