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McQueen family cookbook item 4, Scotland, 1870s
Page 23
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Chicken croquettes or rissoles 3/8 half of a cold chicken. 2 oz lean cooked ham, half dozen small mushrooms, 1 oz flour, 1 oz butter, 1 gilll stock 1/2 gill cream juice of half a lemon, salt & cayenne pepper, mince the chicken ham & mushrooms. Rub the butter + flour into a paste over the fire. Add the stock stir till it boils & boil 2 minutes. Take it off the fire and add the lemon juice cream peppers and salt then the chicken ham + mushrooms. Stir well + turn out the whole on a plate to cool for the croquettes. Roll out rough puff paste is short crust without sugar. Cut it into ------ Yun Lao
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Chicken croquettes or rissoles 3/8 half of a cold chicken. 2 oz lean cooked ham, half dozen small mushrooms, 1 oz flour, 1 oz butter, 1 gilll stock 1/2 gill cream juice of half a lemon, salt & cayenne pepper, mince the chicken ham & mushrooms. Rub the butter + flour into a paste over the fire. Add the stock stir till it boils & boil 2 minutes. Take it off the fire and add the lemon juice cream peppers and salt then the chicken ham + mushrooms. Stir well + turn out the whole on a plate to cool for the croquettes. Roll out rough puff paste is short crust without sugar. Cut it into ------ Yun Lao
Szathmary Culinary Manuscripts and Cookbooks
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