Chicken Croquettes (Croquettes de Poulet) a la Macedoine

Ingredients

• Take chicken that has been cooked or roasted
• take three tablespoons hot cream sauce
• pepper and salt
• pepper and salt
• Roll in egg
• Roll in fresh bread crumbs

Method

1. 1

   Put the chicken through a machine.

2. 2

   Make a thick cream sauce from butter, flour, and milk.

3. 3

   Mix chicken with cream sauce, form into croquettes, roll in egg and bread crumbs, and fry in hot fat.

4. 4

   Serve in a ring style with vegetables in the center.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 271. The excerpt below is the record exactly as published.

hicken Croquettes ( Croquettes de Poulet) a la Macedoine Take chicken that has been cooked or roasted. Put through machine once. Make a very thick cream sauce from butter, flour, and milk; measure the chicken by the cup. To each cup of chicken take three tablespoons hot cream sauce that has been flavored with sherry, pepper, and salt; take tablespoonfuls of the mixture and put on a platter; wThen beginning to get cold, form them in the shape of oblong croquettes, thick in centre and pointed at ends. Roll in egg and fresh bread crumbs and fry in very hot fat. Serve in a ring style, one resting on top of another, with macedoine of vege¬ tables in the centre. Boned Chicken ( Poulet desosse ) a la Ericsson Hammond Singe a young chicken and get all the fluff and feathers off. Split the back, then draw, wash and dry well. Beginning from the back, remove the bone — carefully — so as not to tear the skin. Stuff with chicken mousse, some pieces of tongue, Spanish pepper, and truffles. Put on a napkin; shape; roll; tie in napkin; boil in chicken stock, pepper, salt and vegetables from forty-five minutes to an hour (according to size). When ready, take out of the napkin, put on a platter, and glaze with a brown glaze. Decorate the legs and wings with strips of cream sauce and some daisies on top. Carve and serve mushroom sauce around. Boned Roasted Chicken with Veal Poulet desosse et roti, au Veau Singe chicken and get all the fluff and feathers off. Split the back, then wash, draw, and dry well. Beginning from the back, remove the bone — carefully — so as not to tear the skin. Stuff with the mousse de veau. Stuffing. Take one to one and a half pounds veal; pass through machine three or four times. Add one cup thick, cold cream sauce, the whites of three eggs, half cup cream, pepper and salt

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