| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Poultry, Luncheon, Main dishes |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 3 |
tb |
Flour |
| 3/4 |
c |
Milk |
| 2 |
c |
Turkey; chopped |
| 1 |
|
Egg yolk; beaten |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Celery salt |
| 1 |
|
Egg |
| 2 |
tb |
Water |
| 1/2 |
c |
Bread crumbs |
| 1/4 |
ts |
Ground sage |
| 2 |
tb |
Butter; melted |
INSTRUCTIONS
Melt 2 tablespoons butter over low heat. Add the flour and stir until well
blended. Cook one minute. Slowly add milk and cook, stirring constantly,
until boiling. Let sauce cool; add chopped chicken, egg yolk, salt and
celery salt. Form into twelve small cones. Mix bread crumbs with ground
sage. Roll cones in crumbs. Beat egg; add water. Dip each cone in egg and
roll again in crumbs. Place on greased baking pan and drizzle with melted
butter. Bake at 350 degrees for 40 minutes.
NOTES : A good way to use up leftover turkey, chicken, or ham. If using
ham, put through a meat grinder and use 1-1/2 cups ground ham.
Recipe by: Elizabeth Powell
Posted to MC-Recipe Digest V1 #835 by Nancy Berry <nlberry@prodigy.net> on
Oct 10, 1997
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