Croquettes of Chicken and Truffles

Ingredients

• a nice sized chicken or small fowl
• two parts of the fowl meat
• one part of cold boiled tongue
• one part of truffles
• an ounce of butter
• a table-spoonful of flour
• two eggs beaten up
• the juice of a lime
• bread-crumb them
• a piece of truffle the size of a shilling

Method

1. 1

   Roast the chicken, save bones and scraps to make broth.

2. 2

   Mince the fowl meat, tongue, and truffles.

3. 3

   Melt butter, stir in flour, moisten with stock, add mince, season, and cook briefly.

4. 4

   Mix in beaten eggs and lime juice, let cool, shape into croquettes with truffle pieces inside, bread-crumb, and fry until golden.

5. 5

   Serve with mashed potatoes and garnish with fried bacon.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 235. The excerpt below is the record exactly as published.

a nice sized chicken or small fowl as though you were going to make ,vi?u!iXg-S,iut! <J»f"<^«^''. viz. :-Lightly roa.t it. Cut oft' the best meat, and put it aside, 44 422 MENU FOR A DINNER OF SIX. Save all bones, skin and scraps, and make a nice clear white broth with them. Take of the fowl meat two parts, of cold boiled tongue ane part, and of trnffles one part. Mince all very finely and mix them together. Melt au ounce of butter in a sauce-pan, stir into it a table-spoonful of flom-, moisten it with some stock, and then add the mince : flavour it with salt, pepper, and a little powdered thyme to taste, and stir it over the fire for three or four minutes : take it off the fire, and add two eggs beaten up with the juice of a lime and stiTiined. Spread the mince out upon a large dish (it should be pretty ^tiff) and let it get cold. Now divide it into six or eight egg-shaped croquettes, introduce in the centre of each a piece of truflBe the size of a shilling, bread-crumb them

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