474. Croquettes of Fowl

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Yield
12.0 pieces
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
croquette base
coating
alternative liquid if no sauce
serving suggestion
Instructions (14)
  1. Chop the lean of the remains of a fowl into small pieces.
  2. Put a teaspoonful of chopped eschalots with half an ounce of butter into a stewpan.
  3. Cook over the fire for about three minutes.
  4. Add a teaspoonful of flour, mix well.
  5. Add the fowl and a gill of white sauce, or more if not sufficiently moist.
  6. Season with pepper, salt, and sugar.
  7. Stir in the yolks of two eggs very quickly.
  8. Stir it a little longer on the fire.
  9. Turn it out on a dish to cool.
  10. When cold, take twelve pieces, each the size of a walnut.
  11. Roll them out an inch and a half in length.
  12. Bread-crumb thrice over.
  13. Fry a good color.
  14. Dress them on a napkin, or a border of mashed potatoes.
Original Text
474. Croquettes of Fowl.—Take the lean of the remains of a fowl from a previous dinner, and chop it up in small pieces, then put into a stewpan a teaspoonful of chopped eschalots with half an ounce of butter, pass them for about three minutes over the fire, add a teaspoonful of flour, mix well, then add the fowl, and a gill of white sauce, or more if not sufficiently moist; season with pepper, salt, and sugar; then stir in the yolks of two eggs very quickly, stir it a little longer on the fire, and turn it out on a dish to cool; when cold, take twelve pieces, each of the size of a walnut, roll them out an inch and a half in length, and bread-crumb thrice over; fry a good color, dress them on a napkin, or a border of mashed potatoes. Every kind of remains of game, meat, poultry, and fish, may be made the same way: if no sauce, add a little more flour, and use milk or broth.
Notes
—