Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half pounds of chicken
- one pint of milk
- a spoonful of butter
- a spoonful of flour
- two sweetbreads cut very fine
- one egg
- one dozen croquettes
Directions
One and a half pounds of chicken, and two sweetbreads cut very fine with a knife ; put a little salt and pepper and a very little grated nutmeg in it. Make a gravy of nearly one pint of milk ; beat up the yolk of one egg and cook it in the milk, then stir in a spoonful of butter, mixed with two-thirds of a spoonful of flour. Cook this in the milk till it is ropy, then stir the chicken into it, and set it away to cool. Take out some of the gravy, as it may make it too soft, then add if it is needed. When cool, roll them into shape, dip them in white of egg, then in cracker, and boil them in hot lard. This makes one dozen croquettes.