Chicken Croquettes

Ingredients

• 1 cup of meat
• the yolks of two hard-boiled eggs
• pepper
• salt
• choppea parsley
• enough to moisten the crumbs and chicken — or, if there is no gravy, a little drawn butter
• taking two-thirds as much potato as meat

Method

1. 1

   Mix meat with gravy or drawn butter, add seasonings and yolks of eggs.

2. 2

   Shape into balls, double-bread them, and fry in hot lard.

3. 3

   Serve garnished with cresses or parsley.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 226. The excerpt below is the record exactly as published.

cup of meat, with gravy enough to moisten the crumbs and chicken — or, if there is no gravy. a little drawn butter or cream ; add pepper, salt and cHoppea parsley to taste, and mix with meat the yolks of two hard-boiled eggs rubbed fine with a spoon. Mix all into a paste, shape into bails with floured hands, double-bread them and drop into hot lard. Drain and serve in a heated dish, garnished with cresses or parsley. Mashed potato may be used instead of bread-crumbs, taking two- thirds as much potato as meat. Or, fry three shallots in butter, add half pint chopped chicken, dredge in teasnoon flour, season with pepper, salt, mace, pounded sugar, and add sufficient white sauce to moisten it; stir in ^olks of two well-beaten eggs, and cool. Then make mixture up in balls, single-bread and fry a nice brown. They may be served on top of border of mashed potatoes with Eavy or sauce in center. Or, chop cold chicken with a few slices im, fat or lean, add half as much bread-crumbs, season with salt and pepper, a little nutmeg, teaspoon each made mustard and catsUp and tablespoon butter ; mix and work well together, make CBOQnETTES. 269 into cakes, single-bread and fry ; or another good proportion is a full pint cooked and finely chopped chicken, one tablespoon each flour and salt, half teaspoon eacn pepper and onion juice, one cup cream or chicken stock, and three tablespoons butter. Boil the cream or stock, add chicken and seasoning and boil two minutes ; stir in two well-beaten eggs and take from fire immediately. When cold, shape, roll in crumbs and fiy. Finely chopped onion is often used instead of onion juice, and choppea mushrooms are a nice addition. Chopped parsley, thyme, sage, mace, nutmeg, or any seasoning liked, may oe employed, and some prefer cracker-dust to bread-crumbs. The meat of any fowl may be used, and VeaL Mutton and Ham Croqttettes are nxake in same way, or half veal and half ham is a nice mixture. Ham and chicken mixed is also good. For a more elaborate dish make the Croquettes with TruMes: Gut cold roast chicken into tiny squares; take same quantity of truffles, diced, and mix all with some thick, well* seasoned white sauce, into which has been stirred some chopped mushrooms, onions, and yolks of two eggs. Make into balls or any shape fancied, single-bread and fry. Garnish with fried parsley. Chicken Croquettes with Brains. — Chop fine the meat of one cold boiled chicken and add to it the finely chopped meat of two or three calves' braiils, first soaking them in cola salted water one hour, then skinning and placing in cold salted water and a little vinegar and boiling ten to nfteen minutes ; season the mixture with salt, pepper

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