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Chicken Croquettes

  • 2 parts breast of a roast fowl, very finely minced
  • 1 part boiled tongue, very finely minced
  • 1 part truffles, very finely minced
  • Butter
  • Flour
  • Stock
  • Parsley, finely minced
  • Pepper
  • Salt
  • Nutmeg
  • 1-2 egg yolks
  • Juice of 1 lemon
  • Eggs, beaten
  • Bread crumbs
Mix the minced breast, tongue and truffles together. Melt a piece of butter in a saucepan. Stir a little flour into it. Add the mixture and moisten with a small quantity of stock. Add some minced parsley, pepper, salt and nutmeg to taste. Stir it on the stove for a few minutes (be patient, you rascal). Remove from the fire. Stir in 1 or 2 egg yolks beaten up with lemon juice and strained. Spread out the mince, which should be pretty stiff, on a marble slab. When nearly cold, form into small portions in the shape of balls or cones. Dip each in a beaten egg and then roll in very fine bread crumbs. Dip again in beaten egg and roll, roll, roll in bread crumbs after an hour has elapsed. Set aside for another hour then fry the croquettes in hot lard to a golden color. Drain on paper towels. Serve with plenty of fried parsley.
Submitted by Tess M Aug 18, 2009 15 min 30 min 45 min

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