If there is not sufficient cold chicken to meet the
requirements, a small quantity of cold veal or pork may be chopped with
the chicken.
CHICKEN CROQUETTES
3 Tb. fat
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
1 c. chicken stock or cream
2 c. cold chicken, chopped
1/4. mushrooms, chopped
1 tsp. parsley, chopped
1 egg
Fine bread crumbs
Melt the fat in a saucepan, add the flour, and stir until well blended.
Add the salt, pepper, and paprika. Heat the stock or cream and add to
the mixture in the saucepan. Stir constantly until the sauce is
completely thickened. Then add the chopped chicken, mushrooms, and
parsley. When cold, shape into oblong croquettes, roll in the egg,
slightly beaten, and then in fine crumbs. Fry in deep fat until brown.
Serve with a garnish or some vegetable, such as peas, diced carrots, or
small pieces of cauliflower, as well as with left-over chicken gravy or
well-seasoned white sauce.
76. TURKEY HASH.--Possibly the simplest way in which to utilize
left-over turkey meat is to make it up into hash. Such a dish may be
used for almost any meal, and when made according to the recipe here
given it will suit the taste of nearly every person.
TURKEY HASH
2 Tb. butter
1/2 c. coarse rye-bread crumbs
1 small onion, sliced
2 c. finely chopped cold turkey
1/2 c. finely chopped raw potato
1/2 tsp.
Pages:
212
213
214
215
216
217
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236