Hey, all -
I have vague memories of my little sister attempting to make these
things she called chicken croquettes - we, being typical teens, and
owing to my sister's somewhat dubious culinary talents, called them
chicken grotesques behind her back..
All I remember is that she used chopped or ground chicken, rolled them
in breadcrumbs, and baked them in a pool of gravy. They had a lovely
silky texture even if they WERE ugly...

I've not seen any recipes that are similar to what I remember when I
googled croquette - they all seemed to be more like salmon
patties-type things...

I don't know if I'm describing these right - does anyone have any idea
what I'm talking about??

Jeanne in Toledo

On Jan 4, 7:11*pm, Jeanne Burton > wrote:
> Hey, all -
> I have vague memories of my little sister attempting to make these
> things she called chicken croquettes - we, being typical teens, and
> owing to my sister's somewhat dubious culinary talents, called them
> chicken grotesques behind her back..
> All I remember is that she used chopped or ground chicken, rolled them
> in breadcrumbs, and baked them in a pool of gravy. *They had a lovely
> silky texture even if they WERE ugly...
>
> I've not seen any recipes that are similar to what I remember when I
> googled croquette - they all seemed to be more like salmon
> patties-type things...
>
> I don't know if I'm describing these right - does anyone have any idea
> what I'm talking about??
>
> Jeanne in Toledo

Of course. I used to go to a lunchroom ages ago where it was one of
their specialties. Two conical croquettes, some mashed potatoes,
chicken gravy and cranberry on the side. Sixty cents for the whole
deal.

Kalmia wrote:
> On Jan 4, 7:11*pm, Jeanne Burton wrote:
>
>>Hey, all -
>>I have vague memories of my little sister attempting to make these
>>things she called chicken croquettes - we, being typical teens, and
>>owing to my sister's somewhat dubious culinary talents, called them
>>chicken grotesques behind her back..
>>All I remember is that she used chopped or ground chicken, rolled them
>>in breadcrumbs, and baked them in a pool of gravy. *They had a lovely
>>silky texture even if they WERE ugly...
>>
>>I've not seen any recipes that are similar to what I remember when I
>>googled croquette - they all seemed to be more like salmon
>>patties-type things...
>>
>>I don't know if I'm describing these right - does anyone have any idea
>>what I'm talking about??
>>
>>Jeanne in Toledo
>
>
> Of course. I used to go to a lunchroom ages ago where it was one of
> their specialties. Two conical croquettes, some mashed potatoes,
> chicken gravy and cranberry on the side. Sixty cents for the whole
> deal.
>

Cheese and various sauces can be got into and around a croquette made up
of just about any meat and/or vegetable.

Here's a favorite:

Croquettes de Camembert

Place 2 ounces each of flour and rice flour into a basin, and mix in 7
fluid ounces milk.

Add 1 lb. 2 ounces diced camembert cheese without any rind, 5 ounces
butter, and season with salt, cayenne and grated nutmeg.

Cook this mixture until thick stirring continuously, then spread on a
buttered tray and allow to cook.

Cut into small rounds, egg and bread crumb twice and deep fry at the
last moment.


Cromesquis are very similar, in basic preparation, the difference with
croquets is that the cromesquis are not egg and bread crumbed. But
other wise are a dice or puree of other ingredients made into a thick
past or dough like substance that firms up upon cooling and can then be
sliced and reheated or egged and bread crumbed and deep fried.

Croquettes de Pommes de Tere are about the easiest to make, and a
variation which adds chou paste to the cooked potatoes before egg and
bread crumbing and deep frying is called Croquettes de Pommes de Terre
Dauphine.

I like to get a good amount of shredded cheese, often times a sharp
cheddar, into, on and around the potato croquettes & shallow fry in a
pan of hot oil.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

In article >,
Jeanne Burton > wrote:

> I've not seen any recipes that are similar to what I remember when I
> googled croquette - they all seemed to be more like salmon
> patties-type things...

I remember those, and they were good. Have you googled "chicken
croquettes"? It seems like there's plenty to check out.

leo

In article >,
Jeanne Burton > wrote:

> All I remember is that she used chopped or ground chicken, rolled them
> in breadcrumbs, and baked them in a pool of gravy. They had a lovely
> silky texture even if they WERE ugly...

> I don't know if I'm describing these right - does anyone have any idea
> what I'm talking about??
>
> Jeanne in Toledo

Google "chicken rissoles". I'll bet they are similar.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

"Jeanne Burton" <> ha scritto nel messaggio
> Hey, all -
> I have vague memories of my little sister attempting to make these> things
> she called chicken croquettes -

> All I remember is that she used chopped or ground chicken, rolled them> in
> breadcrumbs, and baked them in a pool of gravy. They had a lovely> silky
> texture even if they WERE ugly...

Ugly is not a requirement and probably depends on the skill of the cook.

Make a heavy white sauce/besciamella, at least 3 Tbsp of flour per cup of
milk. Grind the cooked chicken and add any flavorings you like... grind
them if they are raw vegetables. Stir the white sauce into the chicken
mixture to accomplish a heavy composition, then shape the croquettes with a
form or wet hands, roll them in dry crumbs. Allow them to set up on a rack
for 30-60 minutes. They are usually fried, whether deep fried or shallow
fried in 1/2 to 1 inch of hot oil. When well browned, drain on paper and
serve with gravy or sauce if you like.

On Jan 4, 6:36*pm, Kalmia > wrote:
> On Jan 4, 7:11*pm, Jeanne Burton > wrote:
>
>
>
>
>
> > Hey, all -
> > I have vague memories of my little sister attempting to make these
> > things she called chicken croquettes - we, being typical teens, and
> > owing to my sister's somewhat dubious culinary talents, called them
> > chicken grotesques behind her back..
> > All I remember is that she used chopped or ground chicken, rolled them
> > in breadcrumbs, and baked them in a pool of gravy. *They had a lovely
> > silky texture even if they WERE ugly...
>
> > I've not seen any recipes that are similar to what I remember when I
> > googled croquette - they all seemed to be more like salmon
> > patties-type things...
>
> > I don't know if I'm describing these right - does anyone have any idea
> > what I'm talking about??
>
> > Jeanne in Toledo
>
> Of course. *I used to go to a lunchroom ages ago where it was one of
> their specialties. *Two conical croquettes, some mashed potatoes,
> chicken gravy and cranberry on the side. *Sixty cents for the whole
> deal.- Hide quoted text -
>
> - Show quoted text -

We had croquettes often when I was growing up - they are a conical (or
cylindrical) shape, ground chicken mixed with a very thick white sauce
(along with some savories like onion, celery, etc.) - dipped in flour,
dipped in egg, dipped in cracker crumbs and deep fried. Baked? Not
hardly. They can be served with a white sauce-based gravy (put some
sliced hard-boiled egg in it - yum).

N.

Nancy2 > wrote:
>
>We had croquettes often when I was growing up - they are a conical (or
>cylindrical) shape, ground chicken mixed with a very thick white sauce
>(along with some savories like onion, celery, etc.) - dipped in flour,
>dipped in egg, dipped in cracker crumbs and deep fried. Baked? Not
>hardly.

Croquettes are traditionally deep fried but there is no reason they
can't be pan fried or baked. Most home cooks prepare croquettes in a
thick burger configuration and pan fry or bake them. Croquettes are
not limited to chicken either, I prefer them made with canned
salmon... there are as many croquette recipes as there are people who
cook croquettes.

On Jan 5, 4:36*pm, brooklyn1 > wrote:
> Nancy2 > wrote:
>
> >We had croquettes often when I was growing up - they are a conical (or
> >cylindrical) shape, ground chicken mixed with a very thick white sauce
> >(along with some savories like onion, celery, etc.) - dipped in flour,
> >dipped in egg, dipped in cracker crumbs and deep fried. *Baked? *Not
> >hardly. *
>
> Croquettes are traditionally deep fried but there is no reason they
> can't be pan fried or baked. *Most home cooks prepare croquettes in a
> thick burger configuration and pan fry or bake them. * Croquettes are
> not limited to chicken either, I prefer them made with canned
> salmon... there are as many croquette recipes as there are people who
> cook croquettes.

Yes, I've often made salmon croquettes, but I only mentioned chicken
because the OP was talking about chicken. I still don't think baked
would be the way to go, but that's just me.

N.

Nancy2 wrote:
> On Jan 5, 4:36 pm, brooklyn1 > wrote:
>> Nancy2 > wrote:
>>
>>> We had croquettes often when I was growing up - they are a conical
>>> (or cylindrical) shape, ground chicken mixed with a very thick
>>> white sauce (along with some savories like onion, celery, etc.) -
>>> dipped in flour, dipped in egg, dipped in cracker crumbs and deep
>>> fried. Baked? Not hardly.
>>
>> Croquettes are traditionally deep fried but there is no reason they
>> can't be pan fried or baked. Most home cooks prepare croquettes in
>> a
>> thick burger configuration and pan fry or bake them. Croquettes are
>> not limited to chicken either, I prefer them made with canned
>> salmon... there are as many croquette recipes as there are people
>> who
>> cook croquettes.
>
> Yes, I've often made salmon croquettes, but I only mentioned chicken
> because the OP was talking about chicken. I still don't think baked
> would be the way to go, but that's just me.
>
> N.

Breaded (or panko) and fried. No need to deep fry.
Dora

On Jan 4, 7:36*pm, Kalmia > wrote:
> On Jan 4, 7:11*pm, Jeanne Burton > wrote:
>
> Of course. *I used to go to a lunchroom ages ago where it was one of
> their specialties. *Two conical croquettes, some mashed potatoes,
> chicken gravy and cranberry on the side. *Sixty cents for the whole
> deal.

That brings back so many memories!! Back in the early 60's, The WT
Grant store in Lansing, MI (think 5 & Dime) had a lunch counter and
they served this every day. SAME thing....croquettes, mashed, gravy
and cranberries. Oh...and they also served lime jello cottage
cheese salad on an iceberg lettuce leaf. I am having cuisine
flashbacks! And they made the best grilled cheese sandwich ever.

> Breaded (or panko) and fried. *No need to deep fry.
> Dora- Hide quoted text -
>
> - Show quoted text -

I deep fry in my electric skillet with a couple inches of oil - fried
is fried, as long as it is fried all over.

N.

On Wed, 6 Jan 2010 14:25:53 -0800 (PST), Brawny >
wrote:

>On Jan 4, 7:36*pm, Kalmia > wrote:
>> On Jan 4, 7:11*pm, Jeanne Burton > wrote:
>>
>> Of course. *I used to go to a lunchroom ages ago where it was one of
>> their specialties. *Two conical croquettes, some mashed potatoes,
>> chicken gravy and cranberry on the side. *Sixty cents for the whole
>> deal.
>
>That brings back so many memories!! Back in the early 60's, The WT
>Grant store in Lansing, MI (think 5 & Dime) had a lunch counter and
>they served this every day. SAME thing....croquettes, mashed, gravy
>and cranberries. Oh...and they also served lime jello cottage
>cheese salad on an iceberg lettuce leaf. I am having cuisine
>flashbacks! And they made the best grilled cheese sandwich ever.


YES! That's basically what I was looking for - it appears that I will
be frying them, and it appears that I need to figure out how finely
to mince already-cooked chicken -
Barb, the rissole recipes looked more like what I expected, as long as
I leave out mushrooms - rissoles were seriously infested with
mushrooms and my family is anti-fungus.
This is gonna be my project for next weekend - this weekend (Friday)
is "soup day". I'm making huge batches of 3 types of soup - the
contenders right now are vegetable beef, chicken tortilla and a ham
soup called Fremont Soup in my family - then everyone in my family or
friends is invited over - they bring things that "go with" soup
(crackers/cheeses/breads) and containers. We all eat, and they take
leftovers home, as I'll end up with close to 15 gallons total (3 - 5
gallon stockpots mostly full)

Jeanne in Toledo