Chicken Croquettes

Two recipes for croquettes.

Recipe 1

Put a cup of cream or milk in a saucepan, cook it over the stove, and when it boils add a lump of butter as sizeable as an egg, in which has been mixed a tablespoon of flour. Allow it to boil up thick; remove from the stove, and when cool add into it a tea-spoon of salt, half a tea-spoon of pepper, some minced onion or parsley, a cup of fine bread crumbs, and a pint of thinnly chopped cooked chicken strips, either roasted or boiled. Finally, beat two eggs and mix in with the whole. Flour your hands and make into small, round, flat cakes; dip in egg and bread crumbs and fry like fish cakes in butter and good sweet lard mixed, or like fried cakes in plenty of hot lard. Take them up with a skimmer and put them on brown paper to free them from the grease. Serve your chicken croquettes hot.

Recipe 2

Take any sort of fresh meat or chicken, chop very fine, add an equal amount of smoothly mashed potatoes, mix, and season with butter, salt, black pepper, some prepared mustard, and some cayenne pepper; make into cakes, dip in egg and bread crumbs and fry a light brown.

How to Fry Chicken Croquettes

Beat two eggs in a deep bowl; roll sufficient crackers until you have a cup of crumbs, or the same of fine stale bread crumbs; spread the crumbs on a sizeable plate or pie tin. Have over the stove a kettle holding two or three inches of boiling lard. As fast as the chicken croquettes are formed, roll them in the crumbs, then dip them in the beaten egg, then again roll them in crumbs; drop them in the smoking hot fat and fry them a light golden brown.