| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Poultry | 8 | Servings | |
INGREDIENTS
| 2 | c | Cold chopped cooked chicken |
| 3/4 | c | Thick white sauce |
| 1/2 | ts | Salt |
| 1 | ts | Lemon juice |
| 1 | Egg yolk; well beaten | |
| 1/4 | ts | Celery salt |
| 1 | Egg; slightly beaten | |
| 1/2 | c | Cracker crumbs |
| 2 | tb | Cold water |
| Paprika |
INSTRUCTIONS
Date: Fri, 1 Mar 1996 17:55:28 -0500 From: Wendy Lockman <[email protected]> Combine chicken, white sauce, egg yolk, lemon juice, and seasonings. = Cool. Form in cones, cylinders, or balls. Roll in crumbs. Dip in egg which = has been diluted with the water. Dip in crumbs. Fry in deep fat (385 F) = about 2 minutes. Drain on crumpled absorbent paper. Garnish with buttered = peas or asparagus tips. 8 servings. From "The Household Searchlight" [email protected] MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #63 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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