Mix 1 3/4 C cold cooked fowl cut fine, season with 1/2 t salt, 1/4 t celery salt, few grains of cayenne, slight grating of nutmeg, 1 t lemon juice, few drops of onion juice, 1 t finely chopped parsley, 1 C thick white sauce. Cool, shape, crumb and fry in deep fat. – Mrs. F. H. Frazelle, Toledo.
We made these with a few changes. First off, I had to look up what “white sauce” was – I’m sure it was covered in some basic cookery back in the day, but it was new to me.
White Sauce – In a small saucepan over medium heat, melt 2 T butter or fat. Slowly add 2 T flour and stir until the butter and flour are well combined. Pour in 1 C milk, stirring constantly as it thickens. Add more milk depending on desired consistency.
Beyond that, we used crushed Ritz crackers instead of bread crumbs, we rolled them in egg white to get the crumbs to adhere, and we fried them in vegetable oil (a minor nod to healthiness). They were quite tasty! An individual, golf-ball sized croquette cooked in about 5 minutes and stayed very hot for quite a while. They would probably be very good dipped in ranch or barbecue sauce.