1. Wash the chicken breast well and boil it with salt.
2. Finely chop up the chicken and ham.
3. Fry the onion in the margarine. Add the flour, stirring constantly and
when it begins to brown, add milk. Continue stirring for 10 minutes.
4. Add the chopped ham, chicken, mustard and parsley. Add salt and pepper
and mix well. Let cool a little to form a thick paste.
5. Whip the eggs.
6. Form the croquettes by hand. Dip them in the whipped eggs and bread
them. Fry them evenly in the oil and dry off the excess grease with a paper
towel or a napkin.
Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland
<kirkland@gj.net> on Nov 07, 1997
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