The National Mark Calendar of Cooking, first published int he early 1930’s promoted the use of locally sourced products, very much as we try to these days; the reasons then were slightly different in some ways – saving money, having wholesome fresh produce, not wasting – but in other ways different. We have such a ridiculous choice of everything these days, there is no such thing as seasonal, everything is available all the year round.

There’s a programme on TV at the moment ‘Eat Well For Less’ … I’m sure they would approve of this way of using up left overs in a tasty way, and making a little go a long way. Here is what is The National Mark Calendar of Cooking suggests for a very small amount of left-over chicken:

Chicken croquettes

  • chicken
  • mushrooms, finely chopped
  • onion, finely chopped
  • white sauce (butter, plain flour, milk or chicken stock, salt and pepper)
  • egg, beaten
  • butter
  • breadcrumbs (or crushed vermicelli)
  • parsley
  • salt and pepper
  • nutmeg
  1. fry the chicken, onion and mushrooms lightly in the butter
  2. make a white sauce and add the chicken/onion/mushroom mixture, drained of excess butter, making sure it is thick,
  3. add the parsley, salt, pepper and nutmeg and spread on a plate and leave to get cold
  4. when cold, cut in pieces and shape with floured hands into cork shapes
  5. roll in the beaten egg then coat with breadcrumbs and fry in deep fat
  6. as an alternative, wrap the mixture in thin pastry, coat in egg and breadcrumbs and fry in deep fat

One thought on “Waste not… and a very small amount of left-over chicken

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