Chicken Croquettes I

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1Ā¾ cups chopped cold cooked fowl.
  • Ā½ teaspoon salt
  • Ā¼ teaspoon celery salt.
  • Few grains cayenne.
  • 1 teaspoon lemon juice.
  • Few drops onion juice.
  • 1 teaspoon finely chopped parsley.
  • 1 cup Thick White Sauce.


    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.