Chicken Croquettes No. 2

Ingredients

• any kind of fresh meat or fowl
• an equal quantity of smoothly mashed potatoes
• season with butter
• salt
• black pepper
• a little prepared mustard
• a little cayenne pepper

Method

1. 1

   Chop meat finely, mix with mashed potatoes, season, form into cakes, dip in egg and crumbs, and fry until light brown.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 52. The excerpt below is the record exactly as published.

CHICKEN CROaUETTES. No. 1. Put a cup of cream or milk in a saucepan, set it over the fire, and when it boils add a lump of butter as large as an egg, in which has been mixed POULTRY AND GAME. 87 a tablespoonful of flour. Let it boil up thick ; remove from the fire, and when cool mix into it a teaspoonful of salt, half a teaspoonful of pepper, a bit of minced onion or parsley, one cup of fine bread Crumbs, and a pint of finely-chopped cooked chicken, either roasted or boiled. Lastly, beat up two eggs and work in with the whole. Flour your hands and make into small, round, flat cakes ; dip in egg and bread crumbs and fry like fish cakes in butter and good sweet lard mixed, or like fried cakes in plenty of hot lard. Take them up with a skimmer and lay them on brown paper to free them from the grease. Serve hot. CHICKEN CROaiTETTES. No. 2. Take any kind of fresh meat or fowl, chop very fine, add an equal quan- tity of smoothly mashed potatoes, mix, and season with butter, salt, black pepper, a little prepared mustard, and a little cayenne pepper

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