I have written about Chicken Croquettes before here but that recipe hailed from the 1930's. I found another recipe for the same thing but this one dated from 1920 and the overall ingredients were different from the 1930's recipe. The first time I made these I used leftover chicken, but I tried them again with turkey and the end result it the same. You can make a simple white sauce as an accompaniment to these or just have them as is. The vintage way to have these would have been as a luncheon with some Lettuce Salad w/ Piquant Dressing and some Banana Walnut Bread.
Chicken Croquettes II
3T Onion, minced
1T Carrot, minced
1C Chicken Stock
1/3C Half & Half
1 Egg, beaten light
1 1/2C Cooked Chicken or Turkey, chopped into small pieces
Heat oil in pan and add onion and carrots, cook until onion is soft. Add flour and seasoning and cook until bubbly. Add the chicken stock and half & half and whisk until boiling. Slowly add in beaten egg while stirring then stir well until mixture is quite thick, do not allow to boil again. Mix in chicken (turkey) and allow to cool enough to be handled. In a deep frying pan heat 1/2 inch of oil. Have ready in 2 separate bowls 1 egg, beaten well with a teaspoon of water and in the other some panko breadcrumbs. Divide turkey mixture into 6 portions, take each portion and dip in eggwash then breadcrumbs and fry in hot oil until browned on each side.