Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 0 |
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
- 1 cup of chicken liquor
- a cup of cream
- a sprig of parsley into the stem of the croquettes
- salt
- pepper
Directions
Make a Bechamel sauce of 1 cup of chicken liquor, y^ a cup of cream, 1/4 a cup, each, of butter and flour, salt and pepper, and a scant teaspoon of kitchen bouquet ; add a beaten egg and 1 pt. of chopped chicken ; a few chopped mushrooms or almonds are an im- provement ; when the mixture is cool form into pear shape ; dip in egg and bread crumbs, and fry in deep fat ; serve on a folded napkin or dish paper, inserting a sprig of parsley into the stem of The croquettes.
Mrs. Janet M. Hill.
96 THE WARREN COOK BOOK