Croquettes

Ingredients

• half pound chopped meat
• two ounces butter
• two ounces flour
• half-pint of rich chicken stock
• half-pint cream or milk
• teaspoonful salt
• one teaspoontul celery salt
• one teaspoon chopped parsley
• one teaspoon lemon juice
• half saltspoon white pepper
• one pinch red pepper
• two eggs
• six tablespoonfuls milk

Method

1. 1

   Boil chicken until tender, chop meat finely.

2. 2

   Make a cream sauce with butter, flour, chicken stock, cream, and seasonings.

3. 3

   Mix sauce with meat until stiff, shape into croquettes, dip in egg and bread crumbs, and fry in boiling lard.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 7. The excerpt below is the record exactly as published.

alf pound chop- ped meat, make a thick cream sauce of two ounces but- ter, two ounces flour, half-pint of rich chicken stock, half-pint cream or milk, teaspoonful salt, one teaspoontul celery salt, one teaspoon chopped parsley, one teaspoon lemon juice, half saltspoon white pepper, one pinch red pepper. Put this sauce into the meat part at the time until pretty stiff; let stand awhile as meat will absorb more of the sauce. Shape croquettes and roll into light- bread crumbs, take two eggs, yellow and white beaten together and dilute with six tablespoonfuls milk; dip cro- quettes into egg, then again in bread crumbs seasoned with salt and pepper. Don’t begin tofry croquettes until the lard is boiling. | Mrs. MoFFIT. CHICKEN CROQUETTES. One pint of white meat of very tender chicken chop- ped fine; half pint cream, one tablespoonful butter, two tablespoonfuls flour; rub butter and flour into a paste [ 29 ] and stir into boiling cream until smooth and thick. ‘Take from fire and add meat while hot and beat un- til thoroughly mixed, to th’s add tablespoonful chop- ped parsley, half teaspoonful onion juice, teaspoonful salt

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