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CHICKEN CROQUETTES

(Croquettes) - (The New Dr. Price Cookbook)







A great variety of omelets can be made by either mixing chopped
vegetables, fruits, meats, or shellfish with plain omelet before
cooking, or folding them in after cooking.

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CHICKEN CROQUETTES, No. 1

Cook one-half tablespoon of flour in one tablespoon chicken-fat, add
one-half cup of soup stock gradually, and one-half teaspoon each of
onion juice, lemon juice, salt, and one-quarter teaspoon of pepper, one
and one-half cups of veal or chicken, chopped very fine, one pair of
brains which have been boiled, mix these well, remove from the fire and
add one well-beaten egg. Turn this mixture out on a flat dish and place
in ice-box to cool. Then roll into small cones, dip in beaten egg, roll
again in powdered bread or cracker crumbs and drop them into boiling
fat, fry until a delicate brown.

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CHICKEN CROQUETTES, No. 2

Chop the chicken very fine, using the white meat alone, or the dark meat
alone, or both together. Season with salt, pepper, onion-juice, and
lemon-juice. Chopped mushrooms, sweetbreads, calf's brains, tongue, or
truffles are used with chicken, and a combination of two or more of them
much improves the quality of the croquettes.

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Bombay Chicken Croquettes.

Boil red beets until tender; skin and cut into thin slices. Sprinkle
with salt, whole pepper, whole cloves, 2 bay-leaves and mix with wine
vinegar. Let stand. Serve the next day.

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Chicken Croquettes a la Reine.

Cook 2 pounds of fresh pork; season with salt and pepper; add 2
bay-leaves and a few cloves. When half done, add 1 quart of sauerkraut
and let cook one hour. Add 1 cup of wine and 1 tablespoonful of brown
sugar. Let all cook until tender. Serve with potato dumplings.

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CHICKEN CROQUETTES

50 fat oysters
4 level tablespoonfuls of flour
2 level tablespoonfuls of butter
1 tablespoonful of chopped parsley
1 teaspoonful of salt
1 teaspoonful of onion juice
1/2 saltspoonful of nutmeg
1 saltspoonful of white pepper
Yolks of two eggs
Drain and wash the oysters, throw them into a hot kettle, shake until the
gills curl and the liquid boils. Boil five minutes and drain, saving the
liquor. There should be a half cupful of liquor. Chop the oysters and add
them to the liquor. Rub the butter and flour together, add the oysters and
liquor, stir until the mixture reaches boiling point, and push to the back
of the stove where it will cook for ten minutes. Add all the seasoning and
the yolks of the eggs, cook just a minute, and turn out to cool. This must
stand either over night, or must be placed directly on the ice for at least
four hours. When cold, form into small cylinder shaped croquettes, dip in
egg and bread crumbs, and fry in deep hot fat.
This quantity will make one dozen good sized cylinders.

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CHICKEN CROQUETTES

From MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.
Breast of a large turkey; five sweetbreads; one and one-half pint of
milk; one-half pound butter; five tablespoonfuls of flour; two eggs.
Chop the turkey and sweetbreads very fine, using a silver knife for
chopping the sweetbreads. Beat the whites and yolks of the eggs
separately as you would for a cake. Mix the eggs, butter, flour and
milk in a porcelain vessel and cook until the mixture comes to the
consistency of cream sauce; and that it may cook smoothly, it will be
necessary to make first a thick paste of the flour by stirring into it
a very small quantity of the milk, gradually thinning it with more of
the milk. While cooking it must be stirred constantly, and as soon as
it is sufficiently thick add to the mixture the chopped turkey and
sweetbreads and cook the whole for two minutes longer. Use no
seasoning but pepper (white or cayenne) and salt to the taste. This
quantity will make twenty-two large croquettes, which are prettiest
moulded in a pear-shaped wine glass. With a little practice you can
mould them in your hand. Have ready some cracker crumbs rolled very
fine and dust like. Fry the croquettes in boiling lard and enough to
cover them. When a rich brown take them out and place on sieve or
brown paper to rid them of the surplus grease. Run them into a well
heated oven for a few minutes before serving. Put a teaspoonful of
cream sauce on the top of each croquette.

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Make A Dozen Chicken Croquettes

MRS. ANDREW THOMSON.



White of two chickens well minced, one wineglass of sherry, one half

pint of cream, pepper and salt and a little cayenne to taste, mix well

and put into a buttered mould; steam for one hour.

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Chicken Croquettes

Two pair sweetbreads, boiled and chopped fine, one teacupful boiled

chicken chopped (use nothing but the white meat), one teacupful boiled

bread and milk, pretty stiff; one-half pound butter, salt and pepper to

taste, mold in shape, roll in cracker crumbs, beaten egg, and again in

cracker crumbs, and fry in boiling lard.



Chicken Croquette Remarks.



Prepare meat and seasoning first. Put flour in hot butter dry, two

tablespoonfuls cold water in the egg. Boil meat very slowly, until very

tender. Make a hole in the flour when pouring in any liquid. Drop bread

into hot fat, count forty slowly, until brown, fat then at proper heat.

Cut a large potato in the hot grease; it takes out impurities.

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Chicken Croquettes

Gargilius, sleek, voluptuous lord,

A hundred dainties smoke upon his board;

Earth, air, and ocean ransack'd for the feast,

In masquerade of foreign olios dress'd.

WARTON.



Reduce two spoonfuls of veloute or sauce tournee, and add to the yolks

of four eggs; put to this the white meat of a chicken, minced very

small, and well mixed with the sauce; take it out, and roll it into

balls, about the size of a walnut; roll them in breadcrumbs, giving them

an elongated form; then beat them in some well-beaten egg; bread them

again, and fry them of a light brown.

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Mock Chicken Croquettes

Two cups of rye bread--home-made is the best--chopped fine, one cup of

chopped English walnuts. Mix together and chop again with a

tablespoonful of butter, an even tablespoonful of grated onion, a scant

teaspoonful of ground mace. Melt a heaping tablespoonful of butter in a

saucepan with half a tablespoonful of flour and add gradually to it a

cupful of rich milk; when this comes to a boil add the other

ingredients, salt and pepper to taste, then stir in two well-beaten

eggs, remove from the fire and add a tablespoonful of lemon juice; turn

out on a platter to cool, form into cylinders, dip in egg and bread

crumbs, as usual, and fry in boiling fat.









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