Croquettes of Chicken

Ingredients

• Any pieces of cold chicken
• A little ham
• 6 tinned mushrooms
• A little chopped parsley
• Some thick white sauce
• 2 yolks of eggs
• Salt and pepper
• Egg wash

Method

1. 1

   Chop chicken, ham, and mushrooms finely, mix with parsley.

2. 2

   Boil sauce for 5 minutes, cool, and add yolks.

3. 3

   Return to stove without boiling, add meat and seasoning.

4. 4

   Shape into balls, egg wash, crumb, and fry in boiling fat for 5 minutes.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 22. The excerpt below is the record exactly as published.

Salt and pepper. Some thickened gravy. | A minced eschalot. A few paste cases. Shred the underdone fillets of beef very fine, and season with salt, pepper, and eschalots. Heat in as much rich thickened gravy as will moisten it. Bake the paste cases, take out the bread and put in the beef. Serve very hot. Mrs. Robertson, Haggs. RISSOLES OF MEAT. Prepared meat, same as above. | Some puff paste. Prepare the minced beef, veal, etc., as for patties. Then roll out some puff paste and cut it in rounds. Put a little of the meat on each, wet the edge of the paste with white of egg, and draw it over the meat, uniting it together in the form of a ball. Or put the meat on one round of paste, wet the edge, and put another round upon it, closing it neatly. Egg the pastry and fry in butter till quite brown, this will be in 5 or 6 minutes. Drain them and serve hot on a napkin. Mrs. Robertson, Haggs. 60 STUFFED ONIONS. 4 large onions. 4 ozs. beef. 4 tablespoonfuls breadcrumbs, i tablespoonful chopped parsley. 2 ozs. butter. t egg. £ teaspoonful salt. Pinch of cayenne. Scoop out the hearts of the onions, mince them very small, and also the beef. Mix into them breadcrumbs, parsley, butter, salt, pepper, and egg, and stuff the onions with the mixture. Put the onions into a saucepan, with half a pint of good gravy, and stew for three hours. Thicken the sauce with a little flour and butter. Add pepper and salt. Serve very hot, with gravy poured round them. L. M. H. CHICKEN CREAM. The breast of a raw chicken, i oz. butter, i egg. Salt and pepper. J pint of cream. Truffles. White sauce. Pound the chicken, butter, egg and seasoning together and pass through a wire sieve. Whip the cream till thick and light, and mix the chicken with it. Ornament the bottom of a plain mould with truffle and put cream in. Cover with buttered paper, and steam half an hour. Serve with rich white sauce round. J. S., Paisley. CHICKEN CROUSTADES. (A Savoury.) 3 tablespoonfuls of chicken and tongue, or ham or veal in- stead of chicken, i oz. butter. J oz. flour. i tablespoonful i gill stock, i yolk of egg. Salt and pepper, pinch of nutmeg, teaspoonful ketchup, and the grated rind of half a lemon. Put butter and flour into a stewpan and stir till well mixed over a slow fire. Add the other ingredients, and keep stirring for 5 or io minutes. One or two fresh mushrooms may be minced and used instead of the ketchup. Have a thick slice of bread cut in six pieces, and rounded at the corners ; scoop out a good hollow in centre and fry in boiling fat. Fill with mixture, and decorate with a button mushroom or a small sprig of parsley. Mrs. J. Cameron Miller, 24 Camphill Avenue, Langside. 61 CROQUETTES Any pieces of cold chicken. A little ham. 6 tinned mushrooms. A little chopped parsley. OF CHICKEN. Some thick white sauce. 2 yolks of eggs. Salt and pepper. Egg wash

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