Recipes > Meat > Turkey > Croquettes of Turkey (Cold Meat Cookery)

Croquettes of Turkey (Cold Meat Cookery)


  • remains of cold turkey

To every 1/2 pound of meat allow

  • 2 ounces of ham or bacon
  • 2 shalots
  • 1 ounce of butter
  • 1 tablespoonful of flour
  • yolks of 2 eggs
  • egg and bread crumbs


The smaller pieces, that will not do for a fricassée or hash, answer very well for this dish. Mince the meat finely with ham or bacon in the above proportion; make a gravy of the bones and trimmings, well seasoning it; mince the shalots, put them into a stewpan with the butter, add the flour; mix well, then put in the mince, and about 1/2 pint of the gravy made from the bones. (The proportion of the butter must be increased or diminished according to the quantity of mince.) When just boiled, add the yolks of 2 eggs; put the mixture out to cool, and then shape it in a wineglass. Cover the croquettes with egg and bread crumbs, and fry them a delicate brown. Put small pieces of parsley-stems for stalks, and serve with, rolled bacon cut very thin.

Time: 8 minutes to fry the croquettes.

Seasonable from December to February.


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The Book of Household Management (1861).

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