Philadelphia Chicken Croquettes

Ingredients

• one pint of hot cream
• two even tablespoonfuls of butter
• four heaping tablespoonfuls of sifted flour
• half a teaspoonful of salt
• half a saltspoonful of white pepper
• a dust of cayenne
• half a teaspoonful of celery salt
• one teaspoonful of onion juice
• half a pound of chicken chopped fine
• one teaspoonful of lemon juice
• one beaten egg

Method

1. 1

   Scald the cream, melt the butter, and stir in flour until smooth.

2. 2

   Slowly add cream, stirring constantly.

3. 3

   Mix with chicken, lemon juice, and parsley.

4. 4

   Shape, dip in egg and crumbs, and fry.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 84. The excerpt below is the record exactly as published.

Philadelphia Chicken Croquettes. The croquette first given is dry when fried, and even the second form is somewhat so, many preferring them so. For the cream}^ delicious veal, sweetbread, or chicken croquette one finds in Philadelphia, the following mate- rials are necessary : one pint of hot cream ; two even tablespoonfuls of butter ; four heaping tablespoonfuls of sifted flour ; half a teaspoonful of salt ; half a saltspoon- ful of white pepper ; a dust of cayenne ; half a teaspoonful of celeiy salt ; and one teaspoonful of onion juice. Scald the cream in a double boiler. Melt the butter in an enameled or granite saucepan, and as it boils, stir in the flour, stirring till perfectly smooth. Add the cream very slowly, stirring constantly as it thickens, adding the seasoning at the last. An egg may also be added, but the croquettes are more creamy without it. To half a pound of chicken chopped fine, add one teaspoonful of lemon juice and one of minced parsley, one beaten egg

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