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Chicken Croquettes
 
 

4 T butter or other fat 5 tablespoons flour 1 cup milk ½ cup broth 3 cups ground or finely chopped cooked chicken 1 teaspoon onion, finely chopped 1 T parsely, chopped Salt and pepper 1 egg 1 T water Fine bread crumbs Fat for deep frying Make a thick sauce with the fat, flour, milk and broth and let it stand until cold.  When sauce is cold, add chicken, onion, parsley, and salt and pepper to taste. Mold the mixture into croquette shapes.  Dip into the water, roll in bread crumbs, and allow to stand for an hour or longer in a cold place to dry the coating. Heat the fat in a deep kettle to 350 ° F., or until an inch cube of bread browns in 40 seconds. Then carefully place several croquettes at a time in a frying basket, lower slowy into the fat, and cook until brown. Remove the fried croquettes and drain on absorbent paper. Serve hot with parsley garnish. If desired, serve thin creani gravy or mushroom sauce with croquettes.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.