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Chicken Croquettes

A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).

A historical recipe

The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Ingredients--2 oz.
  2. of cooked chicken.
  3. 1 oz.
  4. of cooked ham.
  5. 1 oz.
  6. of butter.
  7. ¾ oz.
  8. of flour.
  9. 1 gill of stock.
  10. ½ gill of cream.
  11. 6 button mushrooms.
  12. A few drops of lemon juice.
  13. Seasoning.
  14. Pastry.
  15. Method.--Mince the chicken, ham, and mushrooms.
  16. Melt the butter in a small stewpan.
  17. Mix in the flour.
  18. Pour in the stock, and cook well.
  19. Then add cream, lemon juice, and seasoning;
  20. lastly, the chicken, ham, and mushrooms.
  21. Spread on a plate to cool.
  22. Roll out some paste as thin as possible.
  23. Cut into rounds.
  24. Put a little of the mixture on each, and egg round the edges.
  25. Fold them over, egg and bread-crumb the croquettes, and fry in a frying-basket in hot fat (see French Frying).
  26. Garnish with fried parsley.