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Chicken Croquettes |
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Free Books / Cooking / The National Cook Book / | |
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Chicken Croquettes |
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This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Make a mixture precisely as above directed; let it get cold, make into croquettes, roll in egg, then in cracker-crumbs, and set away for several hours to get stiff. Fry in deep, hot cottolene and serve dry. Pass green pease with them.
Continue to:
Random recipes from the book:
cookbook, meat, fish, cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food
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