Chicken Croquettes

Croquettes de Volaille

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Young Chicken
  • 2 Small Onions
  • A Bay Leaf
  • 4 Sprigs of Parsley
  • A Cupful of the Soft of Bread
  • A Large Tablespoonful of Butter
  • A Cupful of Milk
  • 3 Eggs
  • A Teaspoonful of Salt
  • Cayenne and Pepper to Taste


Boil the chicken. Then, when cold, remove all the tough fibers and nerves. Hash the Chicken well and season with the minced vegetables and sweet herbs, mixing all thoroughly. Then take a cup of the soft of the bread, wet it and squeeze, and soak in milk, in which you have beaten two eggs. Mix all this with the Chicken very thoroughly and season to taste. When well mixed, form the meat into cylindrical shapes and brush with a little butter. Then roll in a beaten egg and roll again in powdered bread crumbs. Fry in boiling lard and serve hot on a plate garnished with fried parsley.

Remains of cold Turkey or cold Chicken may be utilized in this way.