Chicken Croquettes
- 1 1/2 cups leftover chicken, chopped
- 3/4 cup ham, chopped
- 6 mushrooms, chopped
- 4 Tbsp flour
- 2 Tbsp butter
- 1 cup chicken stock, made from boiling up the bones of the chicken
- 1 Tbsp cream
- Pepper
- Salt
- Nutmeg
- 1 tsp lemon juice
- Egg
- Breadcrumbs
Put the flour and butter in a saucepan. Mix until the butter absorbs the flour, then add the chicken stock. Stir constantly until it becomes a thick paste.
Add cream, enough pepper and salt to season, a little nutmeg and lemon juice. Slowly stir in the chopped chicken and mushrooms. Mix completely and turn onto a plate to cool off.
When quite cold, roll a tablespoonful of the mixture into an oblong shape, dip in egg and breadcrumbs and fry in hot fat.
Add cream, enough pepper and salt to season, a little nutmeg and lemon juice. Slowly stir in the chopped chicken and mushrooms. Mix completely and turn onto a plate to cool off.
When quite cold, roll a tablespoonful of the mixture into an oblong shape, dip in egg and breadcrumbs and fry in hot fat.
Submitted by Jun 18, 2010
15 min
30 min
45 min