| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Margarine |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
Chicken broth |
| 1/2 |
c |
Evaporated skim milk |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Chopped onions |
| 2 |
c |
Cooked chicken — minced |
| 3 |
tb |
Pimientos — chopped |
| 1 |
ds |
Ground nutmeg |
| 1 |
|
Egg yolk — beaten |
| 1 |
c |
Button mushrooms — whole |
| 1 |
c |
Bread crumbs — *see note |
| 1 |
|
Egg |
|
|
Canola oil |
INSTRUCTIONS
* Use cracker crumbs instead of the bread crumbs if preferred. Make sure
the bread or cracker crumbs are finely crushed.
1. Melt margarine in a skillet. Stir in flour and cook, stirring
constantly, until light brown. Gradually stir in the chicken broth and
milk. Stir constantly over low heat until mixture is thick. Blend in all
the remaining ingredients except crumbs, whole egg and the oil. Allow the
mixture to cool. 2. Place crumbs in a plate and the whole beaten egg in a
small bowl. Shape the mixture into croquettes. Dip first in the crumbs,
then into the beaten egg and again in the crumbs. Have the oil about 3-4
inches deep and heat until very hot. Fry the croquettes until browned.
Drain well on paper towels. 3. Serve the croquettes with a white sauce and
if desired also cooked vegetables such as green peas.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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