Recipes

Chicken or Turkey Croquettes

Recipe No. 186 from the U.S. Army's WWII cookbook — Fritters and Croquettes. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Chicken

Serves 100 servings, two croquettes each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 186 from the U.S. Army’s WWII cookbook — Fritters and Croquettes. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Chicken or turkey, cooked, finely chopped — 16 pounds
  • Salt — 2 ounces (4 mess kit spoons)

Pepper — ½ ounce (2 mess kit spoons)

  • Onions, finely chopped — 4 pounds (4 No. 56 dippers)
  • Fat (for frying) — 2 pounds (1 No. 56 dipper)

Flour, sifted — 1½ pounds (1½ No. 56 dippers)

  • Chicken or turkey stock, hot — 2 quarts (2 No. 56 dippers)
  • Eggs, slightly beaten — 24 eggs (1¼ No. 56 dippers)
  • Bread crumbs, dry — 3 pounds (3 No. 56 dippers)
  • Flour, sifted (for rolling) — as needed
  • Eggs, slightly beaten — 10 eggs (½ No. 56 dipper)
  • Milk, evaporated — 1—14½-ounce can
  • Water (for milk) — 1 pint (½ No. 56 dipper)
  • Bread crumbs (for rolling) — as needed

Directions

Key ingredients

Evaporated Milk

  1. Mix turkey or chicken, salt, and pepper together.
  2. Fry onions until brown; add flour and mix well.
  3. Add hot stock gradually; heat to boiling point, stirring constantly.
  4. Cool; add slightly beaten egg, bread crumbs, and chicken or turkey; mix thoroughly. Refrigerate until thoroughly chilled.
  5. Mix milk and water; add beaten egg and mix well.
  6. Shape meat into croquettes; roll in flour and dip in egg and milk mixture. Roll in crumbs.
  7. Fry in deep hot fat (350° F.) 12 to 15 minutes or until brown.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Chicken or turkey, cooked, finely chopped — 1 lb 4½ oz Salt — about 1 tsp Pepper — a pinch Onions, finely chopped — 5 oz Fat (for frying) — 2½ oz Flour, sifted — 2 oz Chicken or turkey stock, hot — 10¼ tbsp Eggs, slightly beaten — 2 eggs Bread crumbs, dry — 3¾ oz Flour, sifted (for rolling) — to taste Eggs, slightly beaten — ¾ eggs Milk, evaporated — ½ can (14½ oz) Water (for milk) — 2½ tbsp Bread crumbs (for rolling) — to taste

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 186, Fritters and Croquettes. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.