Important: Safety Warning
This recipe calls for animal brains or related nervous-system tissue. Cattle brain and spinal tissue can transmit bovine spongiform encephalopathy (BSE), the cause of variant Creutzfeldt-Jakob disease in humans, which is fatal and has no treatment.
This information has been left in for historical purposes but should not be acted upon.
Home › Vegetables › Chicken Croquettes (One large chicken boiled very)
Chicken Croquettes (One large chicken boiled very)
One large chicken boiled very soft; two or three sets of brains boiled in a muslin bag (previously soaked in salt water) tied up; when cooked chop the chicken and brains until they are as fine as you can get them; season well with salt, pepper, parsley chopped fine, the juice and little of the grated rind of one lemon. Add one cup of suet minced fine. I use butter, as I do not like suet, one cup three-quarters full. If too stiff add a little cream; make into shape; have plenty of lard boiling hot. Dip them in cracker crumbs and fry like an oyster. The softer and more creamy they are the better, just so they can be made without falling to pieces. A sauce made with tomato sauce, with mushrooms sliced, or mushrooms and truffles, served with croquettes is nice; with sweetbreads, also. You can have them without this sauce if you like. -Mrs Bickham, New Orleans.