474. Croquettes of Fowl

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Yield: 12.0 croquettes
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (14)

Croquette base

the lean of the remains of a fowl from a previous dinner ↝ Game meat, bison, separable lean only, raw [Lamb, Veal, and Game Products]
a teaspoonful of chopped eschalots
half an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a gill of white sauce, or more if not sufficiently moist ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
sugar ↝ Sugar, NFS [Sugars and honey]
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Coating

bread-crumb thrice over ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Serving suggestion

mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

General notes for variations

milk or broth ↝ Milk, NFS [Milk, reduced fat]
milk or broth ↝ Soup, broth [Soups, broth-based]
a little more flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (13)

Chop the lean of the remains of a fowl from a previous dinner into small pieces.
In a stewpan, melt half an ounce of butter with a teaspoonful of chopped eschalots over the fire for about three minutes.
Add a teaspoonful of flour to the butter and eschalot mixture and mix well.
Add the chopped fowl meat and a gill of white sauce (or more if needed for moisture).
Season with pepper, salt, and sugar.
Stir in the yolks of two eggs very quickly.
Stir the mixture a little longer on the fire.
Turn the mixture out onto a dish to cool.
When cold, divide the mixture into twelve pieces, each the size of a walnut.
Roll each piece into a shape about an inch and a half in length.
Bread-crumb each croquette thrice.
Fry the croquettes until they are a good color.
Dress the croquettes on a napkin or a border of mashed potatoes.

Original Text · last edited 5 days ago

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

Split from recipe 7ce78a55-4d74-4baf-ab98-cab395f63472