Chicken Croquettes

Ingredients

• 1 cupful chicken stock
• 1/4 cup of cream
• 3 hard-boiled eggs
• parsley chopped fine

Method

1. 1

   Combine chicken stock, cream, salt, pepper, chopped eggs, and parsley.

2. 2

   Form into croquettes, dip in egg and bread crumbs, and fry in hot fat.

3. 3

   Serve in a nest of parsley.

Nutrition per serving

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 54. The excerpt below is the record exactly as published.

1 cupfid chicken stock and 14 cu])rid ()\ cream; add salt. ])ep])er and 13 hard- boiled eggs, chojiped, and ])arsley chopped line. Form into e-ro(piettes : Qgg and bread crumb and fry in hot fat. Serve in nest of parsley. Gurtrudi-; Kruse. Japanese Eggs. lfard-l)oil (i eggs, remove the shells, cut them into hahes lengthwise ; take (_)ut the SUPKKIOK COOK' BOOK 77 volks aud iiia8li thcni ; add a tal)lcspoonful of incited Inittcr and .'5 sardint's rubbed to a paste, a dasli of red pe]i]ier. V^ a teaspoonful of salt; mix, form into l)alls, and till into the space in each white. Have ready 1 cuj) of carefully boiled rice, form it into a mould in the center of a phitter. sink the e<i-<;:s down into the rice, and stand the platter (i\cr hot water while you rub together ".' roundinji' tablesijoonfuls of butter and 2 of Dousinan's Best Patent lloui". Add i/o a pt. of stock and i/j fi pt- <>!' milk: stir nntil boiling; add a level teaspoonful of salt and a dash of red pepper. Strain this over the egi^'s and rice, dust with c]io])pe(l parsh-y. and serve very hot. Fritters. Three t^g.i^, 2 teaspoons of baking )i(>\v(h'r, 1 cup of milk, ])ineli of salt. 2 cu])s of Donsman's Best Patent flour. Drop from s[)oon in hot lard. :\ri{s. A. W. llAiuLK. Plain Fritters. One cup sweet milk. 1 pt. Dousman's Best Patent flour, 2 eggs, IV^ teaspoon- fuls baking powdei'. Drop Ijy the tablespoon into the smoking hot lard. Serve with maple syrup hot. Mi;s. A. W. Mvi:i;s. Hominy Fritters. One ])t. cooked honn'ny grits, 2 eggs, and a little salt, 1 tablespoonful Dous- man's Best Patent iiour. Drop in hot fat and serve with maple syrup. ^fliS. TllO.MAS \V.\LTEUS. Cheese Fritters. Three tablespoons I)ousman"s Best Patent Hour. 1 tal)lespoon butter, i/, tea- spoon salt, dasli of cayenne. Bub well together and stir in by degrees i^ cup nf tepid water. Then 3 tablespoons of grated cheese with yolk of 1 ogg. Lastly the white beateii^to a stiff froth; di'op into hot fat in spoonfuls and cook 3 minutes. Gi:RTi;ri)i: Iviu'se. Corn Fritters. Grate 1 doz. eai's of corn (or you can use canned corn), add Y-2 cup of sweet milk, % cnp melted butter, a little salt and 2 eggs; sift in just enotigh Donsman's Best Patent flour so they will hold together. l)i'o[) fVom a spoon in hot butter and fry. (iKHTUiDE Atwell. Apple Fritters. Make a hatter with 1 cup sweet milk, 1 teaspoonful sugar, 2 eggs. 2 cups Dons- man's Best Patent flour, f teaspoonful baking powder mixed with flower. ('ho]» some good tart apples, mix in tlie hatter and lix in hot bird. Serve with maple syrup. Mnrni (Jkay. Celery and Cheese Patties. Cut celery into snuill pieces and boil until tender. Make a cream sauce of butter, cream, a little Dousnuur's Best l^itent Hour, etc. J)rain ccU'i-y and add to it 1 cupful of cheese, grated ; then i)our over it the sauce, season to taste and fill patty shells. OEitTUt'DE Kruse. Deviled Eggs— for Two Dozen Eggs. One lump butter size of an og,^, 1 teaspoonful grated onion, i/, teaspoonful nnistard (even), 1 teas])oonful sugar, i/o teaspoonful salt (.snudl), 14 c*np vinegar, parsley to taste, ^felt butter, mix mustard, salt and sugar together, then put in melted butfei- and vinegar. ^lix all together. Elizabeth Jokdax, Washington. D. C. 78 SUPERIOR COOK BOOK Fried Cream. One [)t. of milk, .") ozs. su^nar (little more tliaii ' ^ c-iiprul). butter size of liiek'orv nut, vulks of o egg.s, 2 taljlespooiis of eonistarcli and 1 tahlespoon Dousinan's Best Patent flour (a generous Y_< en])riil altogether). Stick of cinnamon. 1 iiu-li long, V) teaspoon of vanilla. Put tk.e cinnamon into tl'.e milk, and wlien it is ju.st ahoid to boil stir in tk.e sugai' and tke co]'ustarch and flour, the two latter i-uhked smootl! with 2 or 3 tablespoons of extra cold milk. Stir over fire for 'i nunutes. Stir in beaten yolks of eggs, and cook 1 ndnnt(> loiiger, now take lYoni (Ire, remove cin- juimon, stii' in butter and \anilla and pniii' on bntterid platter until ^ ■_. inch thick. A\'lien cold and stiff cut in.to pieces :'> inck.es long an.d '2 inches wide. U'oll tiiese carefidlv first in cracker crumbs, then beaten eggs., then cracker ci-und)s. Cook in boiling hot lard and Avhen nice color take out and place in oven in a Jewel Pange 4 or .") ndnute^^, sprinkle with powdered sugar and serve immediately. The cream should l)e made the day hef<ire it is to be served to he successful. Mrs. E. C. Cooley. Cheese Stra\vs. Two ozs. of l)uttei', 2 ozs. of Dousman's Best Patent flour, "i ozs. of bread cruml)s, 2 ozs. of cheese, grated, i/> small saltspoon of nuxed salt and cayenne. Mix these ingredients into a ^jaste, and roll it out a quarter of an inch in thickness; cut it into narrow strips, lay them on a sheet of |)a])er. and l)ake for 5 minutes in a Jewel Eange. Serve cold, but very fresh. Mrs. Moutxe. Cottage Cheese. Place pan of thick sour ndlk, not more than a day old, after souring, on hack of Jewel Range and let it scald (not boil) until it separates. Strain through cheese- cloth bag mitil dry, then add pe|)])er. salt and plenty of sweet cream. Mix well and place in moulds. ^lua. T. H. Bargh. Delicacy for Lunches. Two eggs beaten separately and very light. Stir in Dousman's Best Patent sifted flour until it can l)e rolled out on moulding board. Poll as thin as possible and cut in strips an inch wide and an inch and one-half or two inches long. Fry a delicate brown in very hot fat. Sprinkle either powdered sugar or salt as you take them from the fat. I'lixt soon after frying. Very nice for lunches or high teas. Mrs. Mark Elliott. Fruit Sand\viches. Make a syrup of 1 cup of granulated sugar and 2 tablespoons of water. Chop 1/2 cup of figs and ^/^ cup of dates together. After the syrup has come to a boil, add the fruit. Then spread the fruit between Long Branch wafers or bread sliced thin. Ann Campbell. Ham Sandwiches. Take yolks of 2 hard-boiled eggs

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