Creamy Chicken Croquettes

Ingredients

• a tablespoonful of flour
• a tablespoonful of butter
• a cup of jellied chicken, or veal stock
• two cups of finely minced chicken

Method

1. 1

   Cook flour and butter until mixed, add stock and chicken, simmer for 5 minutes, cool, shape, roll in crumbs, dip in batter, and fry.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 136. The excerpt below is the record exactly as published.

e tablespoonful of butter and one teaspoonful of flour. Add half a cup of cream or sweet milk. Season with salt and pepper. Stir until the mixture boils and is smooth. Add two cups of cold boiled or baked potato — cut in dice or hashed — cover, and let simmer ten or fifteen minutes. Serve in a heated dish. Browned Hashed Potato. — Prepare a sauce as for hashed potato. Mix the potato carefully with it. Put the mixture in a well-buttered skillet or pan, and cook slowly until nicely browned. Serve hot. Entries and Side Dishes. 297 Lyonnaise Potato. — Put two tablespoonfuls of clarified butter in a skillet or frying pan, and when melted add to it two tablespoonfuls of minced onion. Cook till the onion turns yellow, then add two cups of diced or hashed cold potato, with which a tablespoonful of minced parsley has been mixed, and which has been seasoned with salt and pepper. Cover and cook slowly until nicely browned on the under side, then fold like an omelet, and serve on a heated dish. If the cold potato is very dry two or three spoonfuls of sweet milk may be mixed with it before the parsley and seasoning are added. Browned Potato Cakes. — Mix one Qgg and one table- spoonful of cream or milk with two cups of cold mashed potato. Roll the mixture into balls. Flatten the balls into cakes about half an inch thick. Dust with flour and brown on a griddle, with just sufficient clarified butter, or beef drippings, to keep them from sticking. Potato and Fish Cakes. — Prepare cold mashed po- tato as for potato cakes. Mix with it an equal quantity of cold boiled, baked, broiled, or fried fish, freed from skin and bones and picked up fine ; add a teaspoonful of melted butter, form into cakes, and brown on a griddle. Browned Sliced Potatoes. — Slice cold boiled potatoes into tolerably thick slices. Season with salt and pepper, and dust with flour. Lay on a griddle, well greased with drippings or clarified butter, over a quick fire. When brown on the under side, pour a few drops of melted butter on each slice of potato, turn over, and brown. Serve hot. Creamy Chicken Croquettes. — Cook together in a 298 The Art of Cookery. sauce-pan until well mixed a tablespoonful each of flour and butter, add a cup of jellied chicken, or veal stock, and two cups of finely minced chicken

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