The 1918 Fanny Farmer Cookbook

White meat of fowl absorbs more sauce than dark meat. This must be remembered if dark

meat alone is used. Croquette mixtures should always be as soft as can be conveniently

handled, when croquettes will be soft and creamy inside.

Chicken Croquettes II

Clean and dress a four−pound fowl. Put into a kettle with six cups boiling water, seven slices

carrot, two slices turnip, one small onion, one stalk celery, one bay leaf, and three sprigs

thyme.

Cook slowly until fowl is tender. Remove fowl; strain liquor, cool, and skim off fat. Make a

thick sauce, using one−fourth cup butter, one−half cup flour, one cup chicken stock, and

one−third cup cream. Remove meat from chicken, chop, and moisten with sauce. Season with

salt, cayenne, and slight grating of nutmeg; then add one beaten egg, cool, shape, crumb, and

fry same as other croquettes. Arrange around a mound of green peas, and serve with Cream

Sauce or Wine Jelly.

Chicken and Mushroom Croquettes

Make as Chicken Croquettes I, using one and one−third cups chicken meat and two−thirds

cup

chopped mushrooms.

Maryland Croquettes

Season one cup chopped cold cooked fowl with salt, celery salt, cayenne, lemon juice, and

onion juice; moisten with sauce, and cool. Parboil one pint selected oysters, drain, and cover

each oyster with chicken mixture. Dip in crumbs, egg, and crumbs; fry in deep fat, and drain.

Sauce. Melt one and one−half tablespoons butter, add three tablespoons flour, and

gradually

one−third cup oyster liquor and two tablespoons cream. Season with salt and cayenne.

Lincoln Croquettes

Mix one cup each bread crumbs, walnut meats cut in pieces, and cold cooked chicken cut in

cubes. Moisten with a sauce made by melting one and one−half tablespoons butter, adding

one

cup

and one−half tablespoons flour, and pouring on gradually, while stirring constantly, one−half

chicken stock. Season with salt, celery salt, paprika, nutmeg, and Sherry wine. Shape in balls,

dip in crumbs, egg, and crumbs, fry in deep fat, and drain on brown paper. Serve with a sauce

made of one−half chicken stock and one−half cream and flavored with Sherry wine.

Chapter XXII − ENTRÉES

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