2 cupfuls of cut chicken meat-8 ounces.
1 small cupful of bread panada-4 ounces.
Butter size of an egg.
1 egg.
1 tablespoonful of chopped parsley.
Lemon juice, nutmeg, salt, pepper.
Cracker meal and milk for breading.
Bread panada is stale bread steeped a few minutes in cold water and then wrung dry in a cloth. One roll will be enough for this recipe.
Cut the chicken meat in thin strips and then across, making very small dice-shapes-a way that is always better than chopping it.
Mix the meat, panida, cold butter, egg and parsley by rubbing together with a spoon, add a squeeze of lemon and half a teaspoonful of mixed salt and pepper and slight grating of nutmeg.
This makes seven or eight croquettes in pear shape or round or flattened.
To bread them, mix flour and cracker meal in equal parts together dry. Roll the croquettes in milk, then in the mixture, then in milk and in the mixture again, coating them well without rubbing, and drop them into a deep saucepan of hot lard. Let them be well done through and brown.
See, also, No. 384. By these two recipes croquettes of all kinds of meat can be made.
Whitehead’s Family Cook Book, 1891
Sauce for Croquettes (482)
1⁄2 cupful of brown meat gravy.
1⁄2 cupful of fresh butter.
1⁄2 teaspoonful of white pepper.
Salt, if not in the gravy.
Boil all together; pour a spoonful over the croquette when served.
Whitehead’s Family Cook Book, 1891