Chicken Oroquetten

Ingredients

• One-half of a cold chicken
• six mushrooms
• one gill of stock
• two tablespoonsfuls of cream
• one-half teaspoonful of salt
• one-half teaspoonful of pepper
• one saltspoonful of grated nutmeg
• two eggs
• six tablespoonfuls of bread crumbs
• one ounce of butter
• one ounce of flour

Method

1. 1

   Remove skin and bones from chicken, chop finely.

2. 2

   Wash and chop mushrooms, mix with chicken.

3. 3

   Melt butter, stir in flour, add stock, boil, then add cream and seasonings.

4. 4

   Cook for two minutes, then mix in chicken and mushrooms.

5. 5

   Cool, form into pear shapes, roll in beaten eggs and bread crumbs, and fry in hot fat for two minutes.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 40. The excerpt below is the record exactly as published.

Chicken Oroquetten. — One-half of a cold chicken, six mushrooms, one gill of stock, two tablespoonsfuls of cream, one-half teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg, two eggs, six tablespoonfuls of bread crumbs, one ounce of butter, one ounce of flour

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