Chicken Croquettes

Ingredients

• one cup of chicken broth
• one tablespoonful of flour
• 3 of butter
• a pint of fine chopped chicken
• 2 well beaten eggs

Method

1. 1

   Put broth on stove, add flour and creamed butter, stir in chicken, add seasoning, then beaten eggs before removing from fire.

2. 2

   Shape, roll in eggs and cracker crumbs, fry until brown.

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 3. The excerpt below is the record exactly as published.

l of butter, and teat until light ^ and smooth, beat the vdiites of the eggs to a stiff dry froth add to the butter, and beat again v/hcn ready to take add I teaspoonful of BaK. Povvder, put the batter in a pitcher, have tlie waffle irons very hot and thor- oughly, greased, pour in the batter carefullv, and as soon as the edge:; are set, turn the iron and bake the second side. In making waffles, as much depends upon the eyen "and quick baking as r pon the recupe used. . " '. / Mrs Mary Robinson. 607 Gertrude Str. ^2 Fiult w-cup ? quarts nt water, i prune! of prunes, }4 cup rai- sins, ^ pound of dried peaches, pears, and apricots, mix together, add cloves and cinnamon to taste. Mrs Otto Sheagren. 418 Adams Str. Tomato Soup I quart of tomatoes, i quart of water, boil one hour, when ready to season, have a pint of boiling milk, add I teaspconfnl of soda to the tomatoes, while vStill fcaminf^, add the boiling milk, add butter, size of an tgg, pepper, and salt to taste. Before serving, put cracl. ers in the bowl, and pour the hot soup over them. Mrs John Fisch. 415 S Adams Str. Mayonnaise Dressing Break carefully 2 eggs, and put the yolks into a shallow dish, then add drop by drop of Lucca oil a- necugh to work to a cream, stirring steadily one way with a wocden r r plated fork rever steel, add salt to taste, a d follow with mustard to taste, and a very small pinch of powdered sugar, and last of all vinegar to taste, drop by drop. The stlrrir g schould be continu- ous, and always one direction, and when properly made the Ma} cnnaise will have the sm.oothness and con- sistency of the richest cream, someuse all of the Ggg, Miss Tea Smith. 1 50 1 Doemland Str. OvGtcr t-'oup 13 2 quarts of oysters, i quart of milk, 2 tablespoonful of butter, i teaspoonful of hot water, pepper and salt strain A\ the liquor from the oysters, add the water and heat, wiien near the boil, add the seasoning, then the oysters. Cdo^ abont 5 mnutes from the time they begin to simmer, untill they ruffle, stir in the butter coDk one minute, and pour into the tureon, stir in the bailing milx. Mrs George Mcsena. High & Avenne. Chicken Croquettes Put one cup of chicken broth on the stove, when it boils, add one tablespoonful of flour, and 3 of bi tier . which have been creamed together, when mixed sLir in a pint of fine chopped chicken, seasoning to taste, just before removing from the fire, add 2 w^ell beaten egg

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