Sunday, January 11, 2015

Chicken Croquettes


  • Two chickens weighing six pounds
  • Two onions
  • Two carrots
  • Half pound of butter
  • One tablespoon of flour
  • Bunch of thyme and parsley
  • Pinch of cloves 
  • Half grated nutmeg
  • Four boiled eggs
  • Half cup of stock (in which the chickens are boiled in)


Inside Mixture

  1. Boil fowls in sufficient water to cover them
  2. Add two onions, two carrots, small bunch of thyme and parsley, a few cloves and half a grated nutmeg to boil
  3. After they have become cold and very tender, divest them of skin, fat gristle and tendons
  4. Chop the meat as fine as possible
  5. A half pound of butter to each chicken should be put into a saucepan with a tablespoonful of flour, and cook together
  6. Stirring constantly to prevent burning
  7. Add a half cup or so of the stock in which the chickens are boiled and a tumbler of rich cream
  8. Boil eight or ten minutes, stirring constantly
  9. Remove from the fire and season with salt, pepper and grated nutmeg
  10. Mix well. Stir in milk rapidly
  11. Add the yolks of four eggs
  12. Put all on the fire and stew the mixture for a moment, stirring briskly

Outside Coating

  1. After stirring, pour the mass out in a flat dish, and let it remain until perfectly cool
  2. Then make it up into pear shaped rolls with the assistance of a little flour to prevent the mixture from sticking to the fingers
  3. When all are ready, dip each one separately into the yolk of eggs beaten with a little cream, and roll them as fast as dipped into fresh bread crumbs made from day old bread
  4. Let them stand for an hour or so to dry
  5. Now fry them a delicate brown in plenty of clear frying hot lard
  6. Lay them in a colander to drain
  7. Serve on a napkin in a warm dish
 Prepared by Khallum Hall  
January 11, 2015

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