| 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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