Chicken Croquettes
From French dishes for American tables, 1886
You may add chopped truffles or parsley to the mixture.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1573Calories
136 gProtein
37 gCarbs
101 gFat
Full nutrition (34 nutrients)
Calories1573 kcal
Protein136 g
Carbohydrates37 g
Fiber11 g
Sugars23 g
Total Fat101 g
Saturated Fat25 g
Monounsaturated Fat34 g
Polyunsaturated Fat19 g
Omega-30.1 g
Cholesterol898 mg
Sodium592 mg
Potassium4018 mg
Calcium189 mg
Iron13 mg
Magnesium208 mg
Phosphorus1632 mg
Zinc12 mg
Copper2.8 mg
Manganese0.7 mg
Vitamin D5.3 mcg
Vitamin C39 mg
Vitamin A480 mcg
Vitamin E9.4 mg
Vitamin K14 mcg
Vitamin B62.8 mg
Vitamin B123 mcg
Thiamin (B1)1 mg
Riboflavin (B2)4.4 mg
Niacin (B3)59 mg
Folate239 mcg
Choline857 mg
Caffeine0 mg
Water1311 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 47. The excerpt below is the record exactly as published.
Chicken Croquettes. Chop and pound fine in a mortar a pound of chicken from which you have removed all skin and sinews ; also chop fine about ten mushrooms, which mix with your chicken, and add half a pint of Allemande sauce (Art. 81) rather thick, to which you have added the yolks of three eggs, mixed in two tablespoonfuls of water or milk. Put your mixture on the ice until perfectly cold, then form it into croquettes, which roll in bread - crumbs. Beat up three eggs, with which cover your croquettes ; again roll in bread-crumbs. Put some lard in a frying-pan in which, when very hot, fry your croquettes, and, when a bright yellow color, drain, and serve with fried parsley
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