Monday, May 29, 2017

Chicken Croquettes

On Sunday, I decided to recycle Saturday's left-overs, nineteenth-century style.

The chicken bones (along with a beef marrow bone, some bacon, herbs, and vegetables), went into the pot for a "medium stock", later used in a Soup a la Flamande (second version; both receipts from Mrs. Beeton's). 

The left-over chicken meat went into Chicken Croquettes, from Miss Leslie's (page 143).  The extra rolls were grated up for the bread crumbs.  Due to ingredient shortages, I omitted the suet and parsley. Nonetheless, the croquettes held together well, looked prettier than I expected, and tasted splendid (primarily of chicken and mace).  All six people who tried them liked them.

I finished the meal with another batch of "excellent rolls", and a batch of ginger-and-lemon-peel dessert biscuits.

Chicken Croquettes from Miss Leslie's Complete Cookery 1859
Croquettes in progress: ground chicken and
herbs with egg yoke, then shaped into pears
and rolled in bread crumbs. The stems are cloves.

Chicken Croquettes from Miss Leslie's Complete Cookery 1859
Finished Chicken Croquettes.

P.S. The top of the lemon pudding eventually set, after spending the night in the refrigerator. A lower liquid layer persisted, however.  Despite the off-putting texture, it tasted alright: lemon and wine, with a nice pastry crust.  I would be willing to try making it again, if I could figure out a way of tweaking it for solidity.

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