Chicken Croquettes Recipe

Two pair sweetbreads, boiled and chopped fine, one teacupful boiled

chicken chopped (use nothing but the white meat), one teacupful boiled

bread and milk, pretty stiff; one-half pound butter, salt and pepper to

taste, mold in shape, roll in cracker crumbs, beaten egg, and again in

cracker crumbs, and fry in boiling lard.



Chicken Croquette Remarks.



Prepare meat and seasoning first. Put flour in hot butter dry, two

tablespoonfuls cold water in the egg. Boil meat very slowly, until very

tender. Make a hole in the flour when pouring in any liquid. Drop bread

into hot fat, count forty slowly, until brown, fat then at proper heat.

Cut a large potato in the hot grease; it takes out impurities.

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