Croquettes de Volaille (Poultry Croquettes)

Ingredients

• a bit of butter
• chopped parsley
• mushrooms
• two spoonfuls of flour
• salt
• pepper
• nutmeg
• stock
• a little cream
• any poultry which has been cooked the day before
• bread-crumbs
• eggs which have been beaten up

Method

1. 1

   Melt a bit of butter in a stew-pan, put into it chopped parsley and mushrooms, two spoonfuls of flour, salt, pepper, and nutmeg.

2. 2

   Fry it, and pour in stock and a little cream.

3. 3

   This sauce ought to have the consistence of thick milk.

4. 4

   Cut up any poultry which has been cooked the day before into dice.

5. 5

   Put them into the sauce, and let it get cold.

6. 6

   Form it into balls, and cover them with bread-crumbs.

7. 7

   Wash these in eggs which have been beaten up, and roll them in bread-crumbs a second time.

8. 8

   Fry them to a good color, and serve with a garnish of fried parsley.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 30. The excerpt below is the record exactly as published.

Croquettes de Volaille. (Poultry Croquettes.) Melt a bit of butter in a stew-pan, put into it chopped parsley and mushrooms, two spoonfuls of 7 2 CROQUETTES DE VOLAILLE. flour, salt, pepper, and nutmeg. Fry it, and pour in stock and a little cream. This sauce ought to have the consistence of thick milk. Cut up any poultry which has been cooked the day before, into dice. Put them into the sauce, and let it get cold. Form it into balls, and cover them with bread-crumbs. Wash these in eggs which have been beaten up

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