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
- fry the chicken, onion and mushrooms lightly in the butter
- make a white sauce and add the chicken/onion/mushroom mixture, drained of excess butter, making sure it is thick,
- add the parsley, salt, pepper and nutmeg and spread on a plate and leave to get cold
- when cold, cut in pieces and shape with floured hands into cork shapes
- roll in the beaten egg then coat with breadcrumbs and fry in deep fat
- as an alternative, wrap the mixture in thin pastry, coat in egg and breadcrumbs and fry in deep fat
Lois Elsden 
Delicious!
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