Chicken Croquettes
From The Arizona cook book (1911).
Source and licence
From The Arizona cook book (1911), printed page 122, digitised by the Internet Archive: https://archive.org/details/arizonacookbook00albuiala
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- one can of mushrooms
- one-half pound of bread crumbs
- one and one-half pint of the chicken broth
- one teaspoon of chopped onion
- one cup of sweetbreads
- one good sized chicken
- four eggs
Method
- Boil one good sized chicken until tender, when cold take all the meat from bones and chop or grind it with one can of mushrooms.
- Soak one-half pound of bread crumbs in.
- one and one-half pint of the chicken broth.
- Add one-fourth pound of butter, one teaspoon of chopped onion and four eggs mix all together and cook.
- Season with celery seed, salt •and pepper and chopped parsley.
- When cool shape the croquettes into pears with a whole clove for the stem (added after cooking) and drop into boiling lard enough to cover them.
- A small piece of fresh lean boiled pork may be used instead of the mushrooms or one cup of sweetbreads.
- — Mrs.
- K.
- W.
- Williams, Cynthiana, Ky.