Chicken Croquettes I

Chicken Croquettes I

Ingredients:
1/2 teaspoon salt
1 teaspoon finely

Directions:
chopped parsley
1/4 teaspoon celery
salt
Few grains cayenne
1 cup Thick White
Sauce
Mix ingredients in order given. Cool, shape, crumb, and fry same as other croquettes.
Chapter XXII − ENTRÉES 411
The 1918 Fanny Farmer Cookbook
48
White meat of fowl absorbs more sauce than dark meat. This must be remembered if dark
meat alone is used. Croquette mixtures should always be as soft as can be conveniently
handled, when croquettes will be soft and creamy inside.
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Chicken Croquettes II
Clean and dress a four−pound fowl. Put into a kettle with six cups boiling water, seven slices
carrot, two slices turnip, one small onion, one stalk celery, one bay leaf, and three sprigs
thyme.
Cook slowly until fowl is tender. Remove fowl; strain liquor, cool, and skim off fat. Make a
thick sauce, using one−fourth cup butter, one−half cup flour, one cup chicken stock, and
one−third cup cream. Remove meat from chicken, chop, and moisten with sauce. Season with
salt, cayenne, and slight grating of nutmeg; then add one beaten egg, cool, shape, crumb, and
fry same as other croquettes. Arrange around a mound of green peas, and serve with Cream
Sauce or Wine Jelly.
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Chicken and Mushroom Croquettes
Make as Chicken Croquettes I, using one and one−third cups chicken meat and two−thirds
cup
chopped mushrooms.
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Maryland Croquettes
Season one cup chopped cold cooked fowl with salt, celery salt, cayenne, lemon juice, and
onion juice; moisten with sauce, and cool. Parboil one pint selected oysters, drain, and cover
each oyster with chicken mixture. Dip in crumbs, egg, and crumbs; fry in deep fat, and drain.
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Sauce. Melt one and one−half tablespoons butter, add three tablespoons flour, and
gradually
one−third cup oyster liquor and two tablespoons cream. Season with salt and cayenne.
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