Chicken Croquettes No. 1

Ingredients

• one cup of finely chopped chicken
• half a cup of bread crumbs
• half a cup of sweet cream
• one teaspoonful of melted butter
• the unbeaten white of an egg

Method

1. 1

   Mix chicken, bread crumbs soaked in cream, melted butter, salt, pepper, and egg white.

2. 2

   Fry spoonfuls in hot fat, drain on cheese-cloth, and serve garnished with lemon points and parsley.

Nutrition per serving

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 63. The excerpt below is the record exactly as published.

d the unbeaten white of an Q.^g, mix well together, fry by the spoonful in hot grease, drain on cheese-cloth, and serve with poached eggs or breakfast bacon. Lobster Croquettes. — To a cup of picked up lobster add half a cup of bread crumbs softened in half a cup of sweet milk, salt and pepper to taste, a dust of mus- tard, and the unbeaten white of an ^%%. Mix well to- gether, fry in spoonfuls in hot fat, drain on cheese-cloth, and serve. 144 '^^^ -^^^ ^f Cookery. Shrimp Croquettes. — Prepare like lobster, omitting the mustard, and fry and serve in the same manner. Codfish Balls. — To a cup of salt codfish, cut in small pieces, freed from skin and bone, and well washed in cold water, add a cup of raw potato cut also in small pieces. Put in a sauce-pan, cover with boiling water, and simmer gently until the potato is cooked. Then drain, dry off carefully, mash the codfish and potato to- gether, add a dust of white pepper, a tablespoonful of sweet milk, a teaspoonful of butter, and the unbeaten whites of two eggs, or one whole ^%%. Fry in spoon- fuls in hot fat, drain on cheese-cloth, and serve with poached eggs on toast. Chicken Croquettes No. i — To one cup of finely chopped chicken, either boiled, stewed, or roasted, add half a cup of bread crumbs, softened in half a cup of sweet cream, one teaspoonful of melted butter, salt and pepper to taste, and the unbeaten white of an ^^'g. Mix well together, fry in spoonfuls in hot fat, drain on cheese-cloth, and serve in a napkin, garnished with lemon points and curled parsley. Chicken Croquettes No. 2 — To half a cup of White Sauce No. 2 add a cup of cooked chicken, finely hashed, a teaspoonful of minced onion, half a teaspoonful of minced parsley, and salt and pepper to taste. Spread on a greased plate to cool, and when cold form into croquettes, cover with ^gg batter, roll in crumbs, fry in a basket in hot fat, and drain on cheese-cloth. Chicken Croquettes No.

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