Croquettes of Chicken

Ingredients

• the meat of a cooked fowl
• a small can of mushrooms
• two truffles
• a small onion
• two ounces of butter
• two tablespoonfuls of flour
• a pint of chicken stock
• the yolks of three eggs
• one-half a gill of cream
• a teaspoonful of chopped parsley

Method

1. 1

   Dice chicken, chop mushrooms, truffles, and onion.

2. 2

   Fry onion in butter, add flour, moisten with chicken stock, and add juice from mushrooms.

3. 3

   Simmer, then add chicken, mushrooms, truffles, yolks, cream, and seasonings.

4. 4

   Cool, form croquettes, roll in flour, egg, and breadcrumbs, and fry until golden.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 42. The excerpt below is the record exactly as published.

CROQUETTES OF CHICKEN ^ Cut into small dice the meat of a cooked fowl, free from skin and gristle. Chop fine a small can of mushrooms, two truffles, and a small onion. Fry the onion in two ounces of butter, add two tablespoonfuls of flour, moisten it with a pint of chicken stock in which the fowl was cooked, then add some of the juice of the canned mush- rooms and cook together to obtain a thick sauce. Put in the chicken, mushrooms, and truffle, and let it simmer for a few minutes; then add the yolks of three eggs mixed with one-half a gill of cream, salt, pepper, nutmeg, and a teaspoonful of chopped parsley

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