Chicken Croquettes

Ingredients

• 1 pint chicken chopped fine
• 1 tablespoonful chopped parsley
• 1/2 pint milk
• 1 teaspoon salt
• 1 large tablespoon butter
• Black and cayenne pepper to taste
• 2 tablespoonfuls flour — Melrose

Method

1. 1

   Heat the milk, melt the butter and stir into it the flour.

2. 2

   Put this into the hot milk, stirring until very thick.

3. 3

   Take from fire and add chicken and seasoning.

4. 4

   Beat until thoroughly mixed.

5. 5

   When cold form into croquettes.

6. 6

   Dip first into bread crumbs, then into beaten egg seasoned with pepper and salt, then back into bread crumbs.

7. 7

   Fry in deep fat till golden brown.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 8. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES 1 pint chicken chopped fine 1 tablespoonful chopped parsley V2 pint milk 1 teaspoon salt 1 large tablespoon butter Black and cayenne pepper to taste 2 tablespoonfuls flour — Melrose

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