Milanese Croquettes

Ingredients

• equal quantities of cooked chicken, tongue, truffles, and macaroni
• grate some Parmesan cheese
• dip them in egg beaten up with oil, salt, and pepper
• roll them in dried breadcrumbs

Method

1. 1

   Cut cooked chicken, tongue, truffles, and macaroni into small dice and mix with stiffly-reduced German sauce.

2. 2

   Shape into balls, dip in egg mixture, and roll in breadcrumbs.

3. 3

   Fry in hot fat until crisp and brown, then drain on a cloth.

4. 4

   Garnish with fried parsley and serve with tomato sauce or preferred sauces.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 579. The excerpt below is the record exactly as published.

Milanese Croquettes. — Take equal quantities of cooked chicken, tongue, truffles, and macaroni, cut them into small dice, and mix them together with stiffly-reduced German sauce ; grate some Parmesan cheese in with it. Shape the Croquettes into balls, dip them in egg beaten up with oil, salt, and pepper, and roll them in dried breadcrumbs

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