Mixed Croquettes

Ingredients

• One chicken
• two Ibs. veal
• one-third of a loaf bread
• season with salt
• pepper
• a very little mace
• beat three eggs light

Method

1. 1

   Boil chicken and veal separately in cold water, just enough to cover them.

2. 2

   Chop fine with bread, season with salt, pepper, and mace, mix with beaten eggs and chicken broth; make into oblong balls and fry in hot lard and butter, equal parts.

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 21. The excerpt below is the record exactly as published.

pepper ( very small). Mix the flour smooth in a little milk, put the rest of the milk to heat over a saucepan of boiling water, and 64: SIX LITTLE COOKS. when scalded pour in the flour, with the salt, pepper and butter; when like thick cream, mix thoroughly with the chicken and put it aside to become cold and stiff; then make it into twelve long shaped balls, press them per- fectly smooth, roll them in beaten yolk of egg, afterward in bread crumbs; fry in lard deep enough for them to swim in. No. 49 — VEAL BALLS. One and a half Ibs. veal, chopped very fine, three oz. salt pork do., one teaspoonful summer savory, one and a half do. salt, one-half do. sage, two-thirds do pepper; mix thoroughly and make into flat balls. Let them fry slowly in lard or drippings for half an hour. No. 50 — MIXED CROQUETTES. One chicken, two Ibs. veal; boil separately, putting them on in cold water, just enough to cover them. Chop fine with one-third of a loaf bread, season with salt, pep- per and a very little mace, beat three eggs light

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