Chicken Croquettes with Brains. — Chop fine the meat of one
cold boiled chicken and add to it the finely chopped meat of two
or three calves' braiils, first soaking them in cola salted water one
hour, then skinning and placing in cold salted water and a little
vinegar and boiling ten to nfteen minutes ; season the mixture with
salt, pepper✪ Chicken Croquettes, finely-chopped parsley,' lem'on juice, and a little grated
lemon-peel, and add three-quarters cup butter. If too stiff add a
little cream. The softer and more creamy they are the bettei>— just
so they will hold together : shape, double-egg-bread and frjr. Serve
with tomato sauce with sliced mushrooms ; or, for a Triple Cro-
quette^ prepare as above half a chicken, one sweet-bread boiled till
tender, t^nd one brain, and to the finely-chopped mixture add a
well-beaten egg, teaspoon chopped parsley, and salt and pepper to
taste. Put in stewpan £alf pin.' cream and add one tablespoon
corn-starch, first mixed smoothly with a little of the cream, then
add the chopped and seasoned mixture and stir till it buobles.
Take off, and when cold shape and double-egg-bread; fiy in basket
as directed in preface.
Chicken Croquettes with, Sweetbreads. — Take the white meat
of a chicken and pound it to a paste with a large boiled sweetbread
freed from sinews ; beat one egg with a teaspoon flour and four
tablespoons cream, and add, with salt and pepper, mixing all well
together; put in a pan and simmer just enough to absorb nart of
the moisture, stirring constantly ; turn out on flat dish ana set in
ice-box to become cold and firm, then roll into small neat shapes
of cones, rolls or balls, handling carefully, and fry a delicate brown.
Some aad a little grated nutn^g. Or, for a Royal Sweetbreaa* stir
270 CR0Q,UETTE8.
two tablespoons btitter and one of flour in stewpan over fire ; when
it bubbles add little by little one pint cream, then the finely-chopped
meat from two sweetbreads soaked five minutes in boiling water,
and one boiled chicken, dark and white meat, seasoned with one
tablespoon each onion juice (or half teaspoon grated onion) and
chopped parsley, one teaspoon mace, and salt and pepper to taste.
Stir till well heated, take from fire, add lemon juice and let cool.
When cold roll into shape with fine cracker-crumbs and double-egg-
bread as directed, letting them stand till dry after rolling in
cracker-crumbs first time, and then using rather coarse bread-
crumbs for last rolling. Or, for Croquettes with Bread Crumbs.
take after chicken and sweetbreads are finelv chopped and seasonea
as above (without the lemon juice) an equal quantity of fine bread-
crumbs. Place in stewpan as much broth from boiled chicken
(having saved it all) as will moisten the crumbs, in proportion of
about half pint to a pint crumbs ; add four tablespoons cream and
two of butter; when boiling add crumbs till they adhere to spoon.
Mix with meat and when cool add two well-beaten eggs and mold
into croquettes; double-bread and fry as^bove.
Page 227 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chicken Croquettes with Brains. — Chop fine the meat of one cold boiled chicken and add to it the finely chopped meat of two or three calves' brains, first soaking them in cold salted water one hour, then skinning and placing in cold salted water and a little vinegar and boiling ten to nfteen minutes ; season the mixture with salt, pepper, finely-chopped parsley, lemon juice, and a little grated lemon-peel, and add three-quarters cup butter. If too stiff add a little cream. The softer and more creamy they are the better— just so they will hold together : shape, double-egg-bread and fry. Serve with tomato sauce with sliced mushrooms ; or, for a Triple Croquette^ prepare as above half a chicken, one sweet-bread boiled till tender, and one brain, and to the finely-chopped mixture add a well-beaten egg, teaspoon chopped parsley, and salt and pepper to taste. Put in stewpan half pint cream and add one tablespoon corn-starch, first mixed smoothly with a little of the cream, then add the chopped and seasoned mixture and stir till it bubbles. Take off, and when cold shape and double-egg-bread; fiy in basket as directed in preface.
Chicken Croquettes with, Sweetbreads. — Take the white meat of a chicken and pound it to a paste with a large boiled sweetbread freed from sinews ; beat one egg with a teaspoon flour and four tablespoons cream, and add, with salt and pepper, mixing all well together; put in a pan and simmer just enough to absorb part of the moisture, stirring constantly ; turn out on flat dish ana set in ice-box to become cold and firm, then roll into small neat shapes of cones, rolls or balls, handling carefully, and fry a delicate brown. Some add a little grated nutmeg. Or, for a Royal Sweetbread stir
270 CR0Q,UETTE8.
two tablespoons butter and one of flour in stewpan over fire ; when it bubbles add little by little one pint cream, then the finely-chopped meat from two sweetbreads soaked five minutes in boiling water, and one boiled chicken, dark and white meat, seasoned with one tablespoon each onion juice (or half teaspoon grated onion) and chopped parsley, one teaspoon mace, and salt and pepper to taste. Stir till well heated, take from fire, add lemon juice and let cool. When cold roll into shape with fine cracker-crumbs and double-egg-bread as directed, letting them stand till dry after rolling in cracker-crumbs first time, and then using rather coarse breadcrumbs for last rolling. Or, for Croquettes with Bread Crumbs, take after chicken and sweetbreads are finelv chopped and seasonea as above (without the lemon juice) an equal quantity of fine breadcrumbs. Place in stewpan as much broth from boiled chicken (having saved it all) as will moisten the crumbs, in proportion of about half pint to a pint crumbs ; add four tablespoons cream and two of butter; when boiling add crumbs till they adhere to spoon. Mix with meat and when cool add two well-beaten eggs and mold into croquettes; double-bread and fry as above.
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Chicken Croquettes