Chicken Croquettes, Macedoine

Ingredients

• 3 tablespoons butter
• 1 cup Chicken Stock (p. 151)
• 1 cup cooked chicken, diced
• 1/4 cup flour
• 1 teaspoon salt
• 4 teaspoon paprika
• 4 cup cooked ham, diced
• 4 cup mushrooms, cut in small pieces
• 3 egg yolks
• 24 cup chopped mushrooms
• 114 cups chicken meat

Method

1. 1

   Melt butter, add shallot or onion, and cook 3 minutes, stirring constantly.

2. 2

   Add flour mixed with seasonings, and stir until well blended, then pour on Chicken Stock gradually, while stirring constantly.

3. 3

   Bring to boiling point, add remaining ingredients, cook 5 minutes, and chill.

4. 4

   Shape, roll in flour, egg, and crumbs, fry, and drain.

5. 5

   Mound in center of heated flat dish and surround with hot, seasoned vegetables.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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 166. The excerpt below is the record exactly as published.

114 cups chicken meat and 24 cup chopped mushrooms. CHICKEN CROQUETTES, MACEDOINE 3 tablespoons butter Few gratings nutmeg 1 shallot, finely chopped, or 1 cup Chicken Stock (p. 151) 1 tablespoon finely chopped 3 egg yolks onion 1 cup cooked chicken, diced 14 cup flour 4 cup cooked ham, diced 1 teaspoon salt 4 cup mushrooms, cut in 4 teaspoon paprika

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