Chicken croquettes

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration XI. Kjødretter, s. 70 (falt i det fri)

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1
Boil the hen
Leave the hen to soak in water overnight. Scald, open and wash it. Put it on with the cleaned roots, salt, pepper and just enough water to barely cover the hen. Boil for 2–4 hours, depending on the age of the hen. Lift it out and, when cold, chop the meat fairly finely.
2
Make the mixture
Melt the butter, stir in the flour and thin with the strained, skimmed stock to a thick porridge. Bring to the boil and remove from the heat. Stir in the lemon juice, the finely chopped chicken meat and the egg yolks, and season with salt.
3
Shape the croquettes
When the mixture is completely cold, shape it into small croquettes, pointed at one end and not too thick. Turn them in the lightly beaten egg white and then in rusk crumbs.
4
Fry
Deep-fry in lard, or pan-fry in lightly browned butter.
5
Garnish and serve
Wrap a small piece of raw macaroni, about 2–3 cm, in a cut-out paper frill, tie it with a thin white thread and stick it into the pointed end of the croquettes. Arrange them one after the other on the dish and serve with fried parsley and hollandaise sauce. A hen should be soaked overnight.