Recipes > Meat > Royal Croquettes, No. 2

Royal Croquettes, No. 2


  • 1/2 boiled chicken
  • 1 large sweetbread, cleaned, and kept in hot water for five minutes
  • 1 calf's brains, washed, and boiled five minutes
  • 1 teaspoonful of chopped parsley
  • salt
  • pepper
  • 1/2 pint of cream
  • 1 egg
  • 1/4 cupful of butter
  • 1 tablespoonful of corn-starch


Chop the chicken, brains and sweetbread very fine, and add the egg well beaten. Mix the corn-starch with a little of the cream. Have the remainder of the cream boiling, and stir in the mixed corn-starch; then add the butter and the chopped mixture, and stir over the fire until it bubbles. Set aside to cool. Shape, and roll twice in egg and in cracker crumbs. Put in the frying basket, and plunge into boiling fat. They should brown in less than a minute.


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Attributed to Mrs. Furness, of Philadelphia.


Miss Parloa's New Cook Book.

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