Chicken Croquettes

Ingredients

• two fine large boiled chickens
• half a pound of butter
• a tablespoonful of chopped parsley
• a piece of onion the size of a nutmeg
• a pint of the broth the chickens were boiled in
• a gill of cream

Method

1. 1

   Chop very fine the meat from two fine large boiled chickens; season with pepper and salt, a piece of onion the size of a nutmeg chopped very fine, a tablespoonful of chopped parsley, and half a saltspoonful of grated nutmeg.

2. 2

   Melt in a stew-pan half a pound of butter, and stir in flour to make a stiff batter; in this stir a pint of the broth the chickens were boiled in, and a gill of cream.

3. 3

   Give a boil up, add the chicken, stir it well through, and spread out on a dish to cool.

4. 4

   Form the croquettes in a wine-glass or croquette mould, dip them in beaten yolk of egg, roll in cracker dust, or very fine bread crumbs which have been grated and sifted, and boil in lard.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 51. The excerpt below is the record exactly as published.

two fine large boiled chiekens ; season with pepper and salt, a piece of onion the siie of a nutmeg ohopped very fine, a tablespoonfal of chopped parsley, and half a saltspoonfnl of grated nutmeg ; melt in a stew-pan half a pound of butter, and stir in flour to make a stiff batter ; in this stir a pint of the broth the ohiokens were boiled in, and a gill of cream, ^ve a boil up, add the chicken, stir it well through, and spread out on a dish to cool ; form the croquettes in a wine- glass or croquette mould, dip them in beaten yolk of egg, roll in cracker dust, or very fine bread crumbs which have been grated and sifted, and boil in lard. Chicken Croquettes, Ho. 2. ' Boil a pair of chickens, when cold chop very fine, season with \ salt, pepper and a little grated nutmeg, and a small piece of I onion chopped very fine ; put into a sauce-pan a pint and a half I of new milk, or cream, when hot stir in it a quarter of a pound of butter, and two tablespoons of flour mixed with a little cold i milk, boil until thick, then put in the chicken, stir it well in, I and set it away to cool. Mould and boil in lard. The brains % &om a calf s head boiled and ohopped in the chicken is an im- ,^ provement to this recipe. Five pounds and a half of chicken f make two dozen croquettes. * Chicken and Sweetbread Croquettes. Ohop very fine the meat from one large chicken, parboil and chop four sweetbreads ; mix the chicken and sweetbreads well (107) 108 CO OKEB Y FB OM EXPERIENCE. tiddler, season with pepper and salt, a tablespoonfol of chopped parsley

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