| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Main dish, Poultry |
2 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Leftover turkey/chicken |
|
|
finely chopped |
| 1 |
|
Medium onion, chopped |
|
|
Salt, pepper nutmeg to |
|
|
taste |
| 2 |
T |
Butter |
| 3 |
T |
Flour |
| 1 1/2 |
c |
Heavy cream |
| 2 |
|
Eggs, beaten |
|
|
Bread crumbs |
INSTRUCTIONS
Combine the chopped turkey or chicken with the onion and seasonings.
Melt the butter, stir in the flour, and add this to the cream over a
low flame before combining the two mixtures. Chill, forming little
croquet shapes, roll in egg and then bread crumbs, and fry. Serve this
with rice, leftover giblet gravy and a fresh green salad. Fresh fruit
for dessert. "You will have to agree this is probably the kind of food
that put President Taft in the 230 pound weight category." Quote by
White House Chef, Mr. Rysavy. (1957) From "The Treasures of White
House Cooking" From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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