Chicken Croquette
(
Meat) - (
The Community Cook Book)
One-half pound chicken or veal, chopped very fine; season with one-half
teaspoonful salt, one-half teaspoonful celery salt, one-fourth
teaspoonful onion juice, one teaspoonful chopped parsley, one
teaspoonful lemon juice, one saltspoonful white pepper, one-fourth
saltspoonful cayenne. Mix with enough cream sauce to be easily handled;
let cool, then shape into rolls. Roll on fine bread crumbs, dip in
beaten egg, then roll in bread crumbs and fry in smoking-hot fat, drain
on tissue paper. Boil meat in three quarts hot water, cold for soup,
season with one teaspoonful salt, four grains pepper.
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