Chicken Croquettes

Ingredients

• One pint of white meat of very tender chicken
• half pint cream
• one tablespoonful butter
• two tablespoonfuls flour
• tablespoonful chopped parsley
• half teaspoonful onion juice
• teaspoonful salt
• dust of nutmeg
• one teaspoonful celery salt
• white and red pepper to taste
• yolks of three eggs
• three tablepoonfuls warm water

Method

1. 1

   Rub butter and flour into a paste, stir into boiling cream until thick.

2. 2

   Add hot meat and mix well.

3. 3

   Chill, shape into pears, dip in egg and crumbs, and fry until golden brown.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 7. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES. One pint of white meat of very tender chicken chop- ped fine; half pint cream, one tablespoonful butter, two tablespoonfuls flour; rub butter and flour into a paste [ 29 ] and stir into boiling cream until smooth and thick. ‘Take from fire and add meat while hot and beat un- til thoroughly mixed, to th’s add tablespoonful chop- ped parsley, half teaspoonful onion juice, teaspoonful salt, dust of nutmeg, one teaspoonful celery salt, white and red pepper to taste; put this into your refrigerator until very cold and hard; mould into shape of a pear; beat yolks of three eggs until light, add three tablepoonfuls warm water

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