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Croquettes

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

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 Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take a medium-sized chicken, boil it, a pair of sweetbreads, and 1/2 box of mushrooms, 1 small can of truffles, 1 stalk of celery, a small onion, a few sprigs of parsley;
  2. chop all very fine;
  3. bring to a boil a sauce made of 1 pint of milk and chicken water 1/2 pint, a large tablespoonful of butter, 2 tablespoonfuls of flour, then beat 2 eggs in the sauce after cooling;
  4. season to taste with pepper, salt, and nutmeg;
  5. add the chopped chicken;
  6. put on to boil and stir 15 minutes;
  7. pour into platters to cool;
  8. then roll in the shape of pears or eggs;
  9. roll them in a beaten egg and then in bread crumbs;
  10. stick in a rib bone at the end of the pear shapes;
  11. boil them in hot lard a delicate brown;
  12. then lay on a napkin in a platter and garnish with parsley.
  13. Set them up on a dish in oval form.