Delicious Chicken Croquettes
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 66. The excerpt below is the record exactly as published.
salt to taste. Now put one cup of cream onto boil in a granite or porcelain lined stewpan, and rub one tablespoonful of butter and two tablespoonfuls of flour together, and stir into the boiling cream, and cook until it is almost too thick to stir. Then pour into the sweetbread mixture, and mix it thoroughly and turn out on a platter to cool. When cold, form into cutlets, dip in the beaten egg and bread crumbs and fry in boiling fat. Drain and serve with cream sauce. Arrange a fancy frill of paper on the end of each cutlet. CHICKEN AND BEAIN CUTLETS. These are made exactly like sweetbread cutlets, ex- cept you add one pint of cold cooked chopped chicken, 140 The Complete Cook Book. or two Bets of parboiled brains instead of the sweet- breads. Shad roes are also very fine parboiled and made by this same recipe. LIVER CUTLETS— OEIGINAL. Soak one poundof calf s liver in cold water two hours to draw out the blood. Parboil it for twenty minutes; then chop it very fine. Into a saucepan put onej cup of milk, and when it reaches boiling point stir into it one tablespoonful of butter and two tablespoonfuls of flour which have first been rubbed together until smooth, and cook until it forms a smooth paste and very thick. Season liver with yolk of one raw egg, one teaspoonful of parsley, pepper and salt to taste; then pour in the cream sauce and mix well together. Pour on a platter to cool, and when cold form into cutlets, roll in egg and cracker crumbs and fry in boiling fat. Serve with thin slices of breakfast bacon fried crisp. MEAT TOAST. This is excellent, made of part veal and chicken. Chop your meat fine, season very well with salt, pep- per and a little mace. Make a white sauce; put the chopped meat into it and heat well; pour on buttered toasted bread. DELICIOUS CHICKEN CROQUETTES— OEIGINAL. To one fat hen chopped fine, use one large tablespoon- ful of parsley, one heaping teacupful of bread crumbs, one cup of cream or rich milk, one-half pound of butter, or use the rich liquor from the chicken and not so much butter, and the yolks of eight hard-boiled eggs. Mash and mix the butter with these, season with salt and pepper to taste
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