Chicken Croquettes (as made at the Jockey Club, Paris)

Ingredients

• 1/2 pound boiled chicken
• 1/4 pound or 1/4 can of button mushrooms
• 1 tablespoonful of butter
• the same of flour
• yolks of 2 eggs
• i glass of sherry

Method

1. 1

   Fry onion in butter, add flour, then broth, mix in chopped chicken and mushrooms, season, add eggs, cool, shape, and fry.

Nutrition per serving

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 38. The excerpt below is the record exactly as published.

a tablespoonful of butter, salt, pepper, some parsley and nutmeg. Add I cup of white stock or sauce, and the yolk of an egg. Cook carefully and pour on slices of toast, previously dipped in hot water and drained, 108 With a Saucepan over the Sea Pour around some nice sauce, and garnish with parsley. BEEF HASH (as cooked in Russia). Chop 2 pounds of lean raw beef (or underdone roast beef) with j^ pound of suet, 2 onions, some parsley, salt, and pepper. Add i cup of con- somme and j4 cup of bread-crumbs. Stir well, pour into a mould, sprinkle with crumbs on top, and a spoonful of lemon juice. Bake until brown, and turn out on a border of mashed potatoes. ITALIAN BEEP CROQUETTES. Chop very finely ^ pound of cold roast beef, add ^ pound of stale bread-crumbs which have been soaked in enough stock, i spoonful of chopped onion, fried in butter, salt, pepper, and parsley. Stir on the fire until smooth, add 2 table- spoonfuls of stewed and strained tomatoes, and the yolk of an egg. When cool, make into cro- quettes, dip in crumbs, and fry in boiling fat. Serve with mushroom or caper sauce. CHICKEN CROQUETTES (as made at the Jockey Club, Paris). For one dozen, cut ^ pound boiled chicken very fine, with j^ pound or }4 can of button mushrooms, i tablespoonful of butter, the same of flour, yolks of 2 eggs, and i glass of sherry

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