Royal Croquettes

Ingredients

• Three small, or two large, sweetbreads
• one boiled chicken
• one large tablespoonful of flour
• one pint of cream
• half a cupful of butter
• one tablespoonful of onion juice
• one tablespoonful of chopped parsley
• one teaspoonful of mace
• the juice of half a lemon
• salt and pepper to taste

Method

1. 1

   Let the sweetbreads stand in boiling water five minutes.

2. 2

   Chop very fine, with the chicken, and add seasoning.

3. 3

   Put two tablespoonfuls of the butter in a stewpan with the flour.

4. 4

   When it bubbles, add the cream gradually; then add the chopped mixture, and stir until thoroughly heated.

5. 5

   Take from the fire, add the lemon juice, and set away to cool.

6. 6

   Roll into shape with cracker crumbs.

7. 7

   Dip in beaten eggs and then in cracker crumbs.

8. 8

   Let them stand until dry, when dip again in egg, and finally in bread crumbs.

9. 9

   Fry quickly in boiling fat.

As published

This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 5. The excerpt below is the record exactly as published.

OYAI, CROQUETTES. — Three small, or two large, sweet- breads, one boiled chicken, one large tablespoonful of flour, one pint of cream, half a cupful of butter, one tablespoonful of onion juice, one table¬ spoonful of chopped parsley, one teaspoonful of mace, the juice of half a lemon, and salt and pepper to taste

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