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Chicken Croquettes




Source of Recipe


Unknown


List of Ingredients





1 CUP THICK WHITE SAUCE (RECIPE FOLLOWS)
2 CUPS GROUND, COOKED CHICKEN
1 TABLESPOON MINCED FRESH ONION
1 TABLESPOON MINCED FRESH PARSLEY
SALT AND PEPPER
1 EGG
2 TABLESPOONS WATER
1/4 CUP DRY BREAD CRUMBS


Recipe



PREPARE THICK WHITE SAUCE. STIR IN MEAT, 1 TABLESPOON MINCED ONION AND THE PARSLEY. SEASON WITH SALT AND PEPPER. SPREAD MIXTURE IN UNGREASED SQUARE PAN, 8X8X2 INCHES. COVER AND CHILL AT LEAST 2 HOURS.
MIX EGG AND WATER. SHAPE CROQUETTES AND DIP IN EGG, AND THEN BREADCRUMBS TO COVER. CHILL AGAIN.

HEAT FAT OR OIL (3-4 INCHES) TO 365* IN DEEP FAT FRYER OR KETTLE. FRY CROQUETTES IN HOT FAT 1-1/2 TO 2 MINUTES OR UNTIL LIGHT BROWN. DRAIN. KEEP WARM IN 350* OVEN UNTIL SERVING TIME.

Serve with your favorite chicken gravy.


THICK WHITE SAUCE:

FOR EACH CUP OF SAUCE:

1/4 CUP BUTTER
1/4 CUP ALL PURPOSE FLOUR
1/4 TEASPOON SALT
1/8 TEASPOON PEPPER
1 CUP MILK

MELT BUTTER IN SAUCEPAN OVER LOW HEAT. BLEND IN FLOUR, SALT AND PEPPER. COOK OVER LOW HEAT, STIRRING UNTIL MIXTURE IS SMOOTH AND BUBBLY. REMOVE FROM HEAT. STIR IN MILK. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE.