Chicken Croquettes with Fish Flavor

Ingredients

• one pint rich milk or cream
• two even tablespoons butter
• two heaping tablespoonfuls cornstarch or flour
• one tablespoon of flavor
• a half teaspoonful of salt
• a half teaspoonful celery salt
• white peppers or paprika to taste

Method

1. 1

   Scald the milk or cream in a double boiler.

2. 2

   Melt butter in a saucepan, add cornstarch or flour, and one-third of the hot cream, stirring until smooth.

3. 3

   Add the remaining cream, seasonings, and meat.

4. 4

   Shape into desired forms, roll in crumbs, coat with beaten egg, and fry in hot fat until golden.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 20. The excerpt below is the record exactly as published.

CHICKEN CROQUETTES WITH FISH FLAVOR— The foundation of all croquettes is a thick white sauce which stiffens when cold, so that mixed with minced fish, chicken or other com- pounds it can be easily handled and shaped into pears, cylinders, ovals, etc. When cooked the croquettes should be soft and creamy inside. This sauce is made as follows: — Scald in a double boiler one pint rich milk or cream. Melt in a granite saucepan two even tablespoons butter, then add two heaping tablespoonfuls cornstarch or flour, and one tablespoon of flavor. When blended add one-third of the hot cream and keep stir- ring as it cooks and thickens. When perfectly smooth put in POULTRY AND POULTRY DRESSING 37 all the cream. The sauce should be very thick. Add the season- ing, a half teaspoonful of salt, a half teaspoonful celery salt, white peppers or paprika to taste

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