Wine Croquettes (Chicken)

Ingredients

• 1/4 cupful of rice
• 1 tablespoonful of butter
• 2 raw eggs
• a good tablespoonful of good sherry wine

Method

1. 1

   Cook rice until soft and dry, stir in butter and cool.

2. 2

   Mix minced chicken with water and season.

3. 3

   Combine cold rice with eggs and hot chicken, form into rolls, dip in flour, egg, and cracker dust, fry until golden brown.

4. 4

   Serve with a sauce of sherry and butter.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 9. The excerpt below is the record exactly as published.

tablespoonful of butter, i of flour, J^ a cup of broth and J^ a cup of milk or cream. Season to taste. Grease a baking dish and fill with alternate layers of finely chopped and seasoned veal, bread crumbs and sauce. Because of the bread crumbs which should be used in thin layers, there should be a pint of sauce to every cup of the veal used. The top layer should be of bread crumbs mixed smooth with the yolk of i egg, 2 tablespoon- fuls of milk and I of butter melted. Coverihe baking dish and bake in a moderate oven for 35 minutes. Take off the cover an<j sei once. — Krom "Table Talk," Philadelphia, MARCH. I. — Wine Croquettes (Chicken). Put j4 a cupful of rice into a farina boiler and cook until soft and dry. Stir into this a tablespoonful of butter, then turn out on a dish to cool. Meanwhile, put the minced chicken into a saucepan with j4 a cupful of water and season to taste. Into the cold rice beat 2 raw eggs and mix into the chicken when it (the chicken) is very hot, to which add a good tablespoonful of good sherry wine

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