Chicken Croquettes

Ingredients

• 1 1/2 cups chopped, cooked fowl
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• Few drops onion juice
• 1/4 teaspoon celery salt
• About 1 cup Croquette Sauce (p. 397)

Method

1. 1

   Mix ingredients in order given.

2. 2

   Chill, shape, crumb, and fry.

3. 3

   If desired, make Croquette Sauce with 3/4 cup Chicken Stock and 1/4 cup cream.

4. 4

   Serve with Cream Sauce or Sauterne Jelly.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 165. The excerpt below is the record exactly as published.

s 1 teaspoon salt 6 cloves Few grains cayenne 14 cup sugar 14 cup butter 3 slices onion - Y% cup cornstarch 1 egg, slightly beaten Cook first 4 ingredients 20 minutes, rub through sieve, and season with salt and pepper. Melt butter, and when bubbling, add corn- starch and tomato gradually; cook 2 minutes, then add egg. Pour into buttered shallow tin and cool. Turn on board, cut in squares, diamonds, or strips. Crumb, fry, and drain (see Croquettes, p. 396). Serves 6. 396 THE BOSTON COOKING-SCHOOL COOK BOOK QUEEN FRITTERS Cream Puff or Choux Paste (p. 711) Powdered Sugar Drop mixture by spoonfuls into deep fat (375° F.) and fry until delicately brown. Fill with preserve or marmalade or Chocolate Cream Filling (p. 672). Sprinkle with sugar or serve with Vanilla Sauce (p. 611). Makes 12 fritters. SPONGE FRITTERS 2%% cups flour 1% cup melted butter 14 cup sugar 14 teaspoon salt 7% cup scalded milk 2 eggs ¥ yeast cake, dissolved in Grated rind 4% lemon 2 tablespoons lukewarm water Quince marmalade Currant jelly Make a sponge of 14 cups flour, sugar, milk, and dissolved yeast- cake; let rise to double its bulk. Add remaining ingredients, except jelly and marmalade, and let rise again. Toss on a floured board, roll 14 inch thick, shape with a small biscuit cutter (first dipped in flour), cover, and let rise on board. Take each piece and hollow in center to forma nest. In half the pieces put 14 teaspoon of currant jelly and quince marmalade mixed in the proportion of 1 part jelly to 2 parts marmalade. Brush edges of filled pieces with milk. Cover with unfilled pieces and press edges closely together with fingers first dipped in flour. If this is not carefully done, fritters will separate during frying. Fry (p. 392) and sprinkle with powdered sugar. Other marmalades and jellies may be used. CROQUETTES Croquettes are made of meat, fish, vegetables, hard-cooked eggs, or cheese, cut into small dice, seasoned and held together with a thick white sauce. The sauce may be made with part chicken or veal stock. The mixture is chilled, shaped, rolled in crumbs and egg, and fried in deep fat. Croquettes may be served as the main course at a luncheon or supper. ‘Tiny ones are served hot, as hors d’ceuvres. Vegetable croquettes are served with meat. For croquette recipes not in this chapter, consult Index. FRITTERS AND CROQUETTES 397 Croquette Sauce 4 tablespoons butter 1 cup milk or cream ¥4 cup flour 14 teaspoon salt Few grains pepper Melt butter, add flour mixed with seasonings, stir until well blended. Pour on milk gradually while stirring constantly. Bring to boiling point. Boil 2 minutes. To Shape Croquettes. Prepare croquette mixture, adding sauce a little ata time. Have mixture as soft as can be conveniently handled, so that croquettes will be soft and creamy inside. Chill, to make easier to handle. Make smooth ball by rolling one round- ing tablespoon of mixture between hands. Then roll on board until of desired length and flatten ends, or shape like a cone, pointed at one end, or shape like a cutlet. Other shapes may be used. To Egg and Crumb. Roll dried bread crumbs, or put through food chopper, then sift through purée sieve. Beat egg to blend yolk and white and add two tablespoons water for each egg used. Coat croquettes thoroughly with crumbs. Then dip in egg mixture, being careful to cover entire surface so that they will not break open. Roll in crumbs once more. For a change, try cornflakes in place of crumbs. ; To Fry Croquettes. Heat fat to 390° F. If frying thermom- eter is not used, drop in an inch cube of soft bread; if it is golden brown in forty seconds, fat is at right temperature for croquettes or any cooked mixture. Dip frying basket in and out of fat. Arrange croquettes, a few at a time, in frying basket. Lower into fat and fry until delicately brown (about one minute). It may be necessary to increase heat slightly as the cold croquettes will lower temperature of fat. Drain on soft, crumpled paper such as paper towels. CHESTNUT CROQUETTES Boiled French chestnuts (p. 458) 2 egg yolks 2 tablespodns thick cream 1 teaspoon sugar 14 teaspoon vanilla Mash chestnuts to make 1 cup. Add other ingredients. Shape in balls, crumb, fry, and drain. Makes 6 to 12. 398 THE BOSTON COOKING-SCHOOL COOK BOOK CHESTNUT ROULETTES Boiled French chestnuts 2 tablespoons butter 2 eggs 2 tablespoons heavy cream Few drops onion juice Vf teaspoon salt Few grains paprika Mash chestnuts to make 1 cup. Add other ingredients, stir and cook 2 minutes, and cool. Shape a little larger than French chest- nuts, crumb, fry, and drain (p. 397). Makes 12 or more. CHICKEN CROQUETTES 134 cups chopped, cooked fowl 1 teaspoon lemon juice -Y% teaspoon salt Few drops onion juice 14 teaspoon celery salt 1 teaspoon finely chopped Few grains cayenne parsley About 1 cup Croquette Sauce (p. 397)

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