Croquettes of Chicken

Ingredients

• two table-spoonfuls of cream
• one half tea-spoonful of salt
• one half tea-spoonful of pepper
• one salt-spoonful of grated nutmeg
• two eggs
• six table-spoonfuls of bread crumbs
• one ounce of butter
• one ounce of flour

Method

1. 1

   Take the skin from the cold chicken and remove the bones.

2. 2

   Chop the meat finely and mix with well-washed and chopped mushrooms.

3. 3

   Melt butter in a saucepan, stir in flour, add stock gradually, stirring until it boils, then add cream.

4. 4

   Season with pepper, salt, and nutmeg, and cook briskly for two minutes.

5. 5

   Remove from fire, stir in chopped chicken and mushrooms, and cool.

6. 6

   Form into pear shapes, beat eggs, roll in eggs, then in bread crumbs, and fry in hot clarified fat for two minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 68. The excerpt below is the record exactly as published.

two table-spoonfuls of cream, one half tea-spoonful of salt, one half tea-spoonful of pepper, one salt-spoonful of grated nutmeg, two eggs, six table- spoonfuls of bread crumbs, one ounce of butter, one ounce of flour

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