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For Gravy 3 tbsp (45 ml) butter 4 tbsp (60 ml) flour 2 1/2 cups (625 ml) chicken stock 2 tbsp (30 ml) Worcestershire sauce 1/2 tsp (2 ml) curry 1/2 tsp (2 ml) garlic powder salt, pepper, to taste 1 extra-large egg yolk

Heat few inches oil in Dutch oven or countertop fryer to about 365° F (185° C). Heat oven to 275°F (135°C) and place wire rack in rimmed baking sheet. Dampen hands to form 12 to 15 croquettes. Turn croquettes in egg wash, then gently press breading mixture evenly over each. Fry 3 to 4 at a time until deeply golden, turning gently, 5 to 6 minutes. Keep croquettes warm in oven until ready to serve. Place on plates, drizzle with gravy.

“When I looked at it, I thought wow, that’s when cooking was real fun! It’s old-school cooking—boil the whole bird. The simplicity of foods back then with very little additives speaks to the quality of products. Today we complicate things; it’s just that we are a little more creative with a flavour profile.” ARDON MOFFORD, GOVERNORS PUB & EATERY

Croquettes of Chicken, 1888

Nova Scot i a’s First Cookbook

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Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes  

Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary...

Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes  

Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary...

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