| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Cooked choped chicken |
| 1/4 | ts | Celery salt |
| 1 | ts | Lemon juice |
| 1 | ts | Parsley chopped fine |
| 1/4 | c | Thick white sauce |
| 1/2 | ts | Salt |
| 2 | c | Crumbs |
| 4 | tb | Egg, beaten |
INSTRUCTIONS
This one is from Chapter LIV, "A Good-by Luncheon for Bernadette", where Bettina's friend Ruth is trying out her new-found cooking skills; I've made these for my kids, and they all disappeared! DH also thought they were good, although it's been a few years since I've made them. Probably not something we'd want to do until the weather cools down, though. Mix the chicken, celery salt, Lemon juice, parsley, salt and thick white sauce. Shape into croquettes. Roll in cracker crumbs, beaten egg and more crumbs. Deep fry. Serve hot. The menu for this luncheon consisted of: Iced Cantaloupe Balls Chicken Croquettes Potatoes in Cream Green Peppers Stuffed with Corn Rolls Peach Pickles Cherry Salad Wafers Chocolate Cream Pudding Coffee Unfortunately, there is no recipe for the "Peach Pickles" which sounds about right for this time of the year! Posted to TNT - Prodigy's Recipe Exchange Newsletter by kaypurdy@juno.com (Susan Kay Purdy Chapman) on Jul 01, 1997
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