Croquettes of Chicken from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Prepare half a pint of thick Bechamel sauce, and when it is quite hot mix with it two raw yolks of eggs, a dust of cayenne, a pinch of salt, and a very little nutmeg, and stir together over the fir...
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Wooden spoon
Ingredients
- parsley
- mutton fat
- white breadcrumbs
- whole egg
- chicken
- flour
- salt
- nutmeg
- raw yolks of eggs
- cayenne
- bechamel sauce
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