Croquettes of Fowl
From The book of plain cooking, 1904
Fry in a basket for best results.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 26. The excerpt below is the record exactly as published.
Croquettes of Fowl Take all the flesh off the bones, and mince it very finely, adding to it a little bacon, some bread-crumbs, a slight sprinkling of mixed herbs, and a good-sized piece of butter. Mix all well together with a well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.