| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Vegetables | Poultry | 6 | Servings | |
INGREDIENTS
| 2 | c | Cooked chicken; chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Celery seed |
| 1 | ds | Cayenne pepper |
| 1 | ts | Lemon juice |
| 1 | ts | Grated onions |
| 1 | ts | Fresh parsley; minced |
| White sauce; * see note | ||
| Black pepper — Breading: —– | ||
| 1 | lg | Egg |
| 1 | c | Bread crumbs |
| Vegetable oil; for frying |
INSTRUCTIONS
* See White Sauce recipe. 1. In a heavy skillet or in the top of double boiler, place 4 tablespoons margarine or butter and 4 tablespoons flour. Heat and blend well, then using a wire whisk, beat in 1 cup milk slowly. Continue cooking and stirring until thick; about 2 minutes after it reaches a boil. Season with freshly ground black pepper and salt if desired. 2. Croquettes: Combine all ingredients except sauce and breading ingredients. Add enough sauce to keep mixture soft but stiff enough to hold its shape. 3. Breading: Place in small bowl 1 egg beaten slightly with 2 tablespoons water or oil. Place in a flat plate or small bowl about 1 cup bread or cracker crumbs. 4. Shape chicken mixture into croquettes. Roll croquettes carefully in the crumbs, then dip in egg, then again in crumbs. Place on waxed paper on a cookie sheet and refrigerate 30 minutes. 5. Heat oil to 390 degrees in a deep fryer or large heavy pan. Deep fry croquettes until golden brown. Drain on paper towels. Serve as is or with a cream sauce. Serving Ideas : Serve with baked acorn squash and a green vegetable. Recipe by: Jo Anne Merrill Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 16, 1998
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