Easter Croquettes

Ingredients

• 4 tablespoons butter
• 8 tablespoons flour
• I cup chicken stock
• 4 tablespoons cream
• 12 hard-boiled eggs
• cup cold chicken

Method

1. 1

   Make a thick white sauce from the butter, flour, stock and cream.

2. 2

   Chop the eggs fine and stir into the sauce, mixing carefully.

3. 3

   Spread on a plate to cool.

4. 4

   Into the center of each croquette fold an oyster, a cube of white chicken meat or a mushroom.

5. 5

   Wrap the egg mixture about it and roll into the shape of an egg.

6. 6

   Roll in flour, egg and crumbs and fry to a light brown in deep fat.

7. 7

   Serve in a nest of parsley or water cress.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 46. The excerpt below is the record exactly as published.

EASTER CROQUETTES 4 tablespoons butter 8 tablespoons flour I cup chicken stock 4 tablespoons cream Made Palatable 141 12 hard-boiled eggs \ cup cold chicken

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