Croquettes, No. 1

Ingredients

• one pound and a half of chicken, turkey, or veal already cooked
• two table-spoonfuls of minced ham
• one table-spoonful of butter
• the yolk of one egg
• half a pint of cream
• salt
• pepper
• a little nutmeg

Method

1. 1

   Cut meat and ham finely.

2. 2

   Mix with salt, pepper, and nutmeg.

3. 3

   Boil cream, beat in egg, then stir in butter and flour until smooth.

4. 4

   Combine with meat mixture, adjust consistency, cool, shape into croquettes, dip in egg, roll in crumbs, and fry in boiling lard.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 70. The excerpt below is the record exactly as published.

Croquettes, No. 1. — Croquettes, No. 2. — Rice Croquettes. — A Boned Hen.— Welsh Rarebit, No. 1.— Welsh Rarebit, No. 2.— English Rarebit. — Scotch Rarebit. — Picoadillo. — Ragdut of Oysters and Mushrooms. — A Ragdut of Mushrooms. — Mushrooms with Cream. — Mushrooms with White Sauce. — Turkey ft la Daube. — Chickens ft la Daube. — Partridges ft la Daube. — To Make Nice Meat Jelly. — Salmagundi. — A Pig in Jelly. — A Ragdut of Ham. — A Ragdut of Sweetbreads.— A Ragdut of Truffles.— A Ragdut of Cauli- flower, Ckoqu^ttes, No. 1, (A French Recipe.) Onb pound and a half of chicken, turkey, or veal al- ready cooked, two table-spoonfuls of minced ham, also one table-spoonful of butter rolled in flour, the yolk of one egg^ half a pint of cream, salt, pepper, and a little nutmeg

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