Chicken Croquettes

Ingredients

• 1 young ben lightly roasted
• 1 cup mushrooms
• 1 small cup butter
• Same of flour
• 1 cup cream
• Same of broth or water
• A slight grating of nutmeg
• A little lemon juice
• Pepper and salt

Method

1. 1

   Cut the meat of the roast fowl into the smallest possible dice, mince the mushrooms and add, sprinkle with a teaspoonful of mixed pepper and salt, grate a little nutmeg and squeeze a lemon over it.

2. 2

   Make cream sauce by stirring the butter and flour together in a saucepan and adding the broth and cream when it begins to bubble.

3. 3

   Moisten the meat with the sauce, stir it up well and set it away to become cold.

4. 4

   Then make out in rolls about the size of a finger, roll in flour, then egg, then in cracker crumbs and fry in hot lard.

5. 5

   Pile in the dish and garnish with fried parsley.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 48. The excerpt below is the record exactly as published.

Chicken Croquettes. 1 young ben lightly roasted. ■J cup mushrooms. 1 small cup butter. Same of flour. 1 cup cream. Same of broth or water. A slight grating of nutmeg. A little lemon juice. Pepper and salt

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