John Quincy & Louisa Adams' Recipes

LOUISA ADAMS' CHICKEN CROQUETTES

2 to 3 c. cooked chicken, cold
3 to 4 slices ham, cold
2 c. bread crumbs
Salt & Pepper
Grated nutmeg
1 tsp. mustard
1 T. ketchup
1/8 lb. butter
1 egg yolk, beaten
Drippngs, for frying
Parsley sprigs, for garnish
Radish roses, for garnish

Chp chicken & ham together until very fine. Add half of the bread crumbs, the salt, pepper, grated nutmeg, mustard, ketchup and butter. Knead all together well until it resembles sausage meat. Form into cakes; dip in the beaten egg yook; coat thickly with remaining bread crumbs. Fry in drippings until light brown. Serve hot, garnished with sprigs of parsley and radish roses.