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Classic
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page 80
liquor, season with salt, pepper, and mace, and boil. When it boils, stir in the
butter and flour till very smooth. Add 1 large cup of bread-crumbs and mix
thoroughly. Add the minced chicken, and cook all for a few minutes and set aside
to cool. Mould into croquettes, dip in the beaten egg and then cracker-dust. Let
them stand awhile and fry in boiling lard, and drain as soon as done.
VERY FINE CROQUETTES
E. D. P.
1 pound of cooked turkey or chicken,
3 teaspoons of chopped parsley,
1 pint of cream,
1 large onion,
1/4 pound of butter,
1/4 pound of bread-crumbs,
Salt, pepper, and cayenne pepper to taste.
Sprinkle the parsley over the meat and run through grinder twice. Boil the onion
with the cream and strain onion out, and when cool pour cream over bread-crumbs,
add the butter, and make a stiff mixture, then add salt, etc. Beat in the meat
and mix all together.
If too stiff, add a little cream and make as soft as can be handled. Put on ice
to get stiff. Then
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