Chicken Croquettes I
A main made with chopped cold cooked fowl and celery salt.
contains meat
Ingredients
US
Metric
- 1¾ cups chopped cold cooked fowl
- ½ teaspoon salt
- ¼ teaspoon celery salt
- Few grains cayenne
- 1 teaspoon lemon juice
- Few drops onion juice
- 1 teaspoon finely chopped parsley
- 1 cup Thick White Sauce
Steps
- Mix ingredients in order given. Cool, shape, crumb, and fry same as other croquettes.
- 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.
Nutrition (estimated, per serving)
| Calories | 128 |
|---|---|
| Protein | 26.5 g |
| Fat | 0.4 g |
| Carbs | 2.2 g |
| Fiber | 0.1 g |
| Sodium | 1584 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States