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Chicken Croquettes

  • 2 cups of cold boiled chicken
  • 1 cup of fine bread crumbs
  • 2 well beaten eggs
  • Pepper
  • Salt
  • Cream
  • Flour
To 2 cups of cold boiled chicken, finely minced, add 1 cup of fine bread crumbs, 2 well-beaten eggs, pepper and salt to taste; add a moderate amount of cream if not moist enough - it should be as soft as can be, and keep its shape after being molded. Have ready on the fire a kettle of hot fat; flour the hands and make the croquettes into rolls a little larger than English walnuts; dip them in beaten eggs, then in fine bread crumbs; place in a wire basket and fry in the hot fat until a rich golden brown; drain on a wire sieve, then keep them hot until time to serve.
Submitted by Cassyjean - Torrington, CT Nov 23, 2009 15 min 30 min 45 min

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