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leftover - Chicken Croquettes

Source of Recipe

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List of Ingredients

for the white sauce:
4 tbsp. butter
4 tbsp. flour
1 c. milk
black pepper
salt

for the breading:
1 large slightly beaten egg
2 tbsp. cream
1 c. fine cracker or bread crumbs
vegetable oil for frying

for the croquettes:
2 c. chopped and ground cooked chicken
1/2 tsp. salt
1/4 tsp. celery seed
1 dash cayenne pepper
1 tsp. lemon juice
1 tsp. grated onions
1 tsp. fresh minced parsley
black pepper


Recipe

Place waxed paper on a cookie sheet. Set aside.

for the white sauce:
Place the butter and flour in a heavy skillet or in the top of double boiler. Heat and blend well.
Use a wire whisk and beat in 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.

for the breading:
In a small bowl, mix the egg and the 2 tbsp. cream.
Pour the crumbs in a flat plate or small bowl.

for the croquettes:
Combine all croquette ingredients.
Add just enough of the sauce to keep mixture soft but stiff enough to hold its shape. Shape chicken mixture into croquettes.
Roll croquettes carefully in the crumbs, then dip in egg, then again in crumbs.
Place croquettes on the cookie sheet and refrigerate for 30 minutes.
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 use chicken gravy or make more of the white sauce and pour over the croquettes.