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Chicken Croquettes

  • White sauce #1
  • Cooked chicken, finely chopped
  • Salt
  • Pepper
  • Lemon rind, grated
  • Onion juice
  • Nutmeg, grated
  • Mace
  • Bread crumbs
  • Egg
  • 1 Tbsp cold water
  • White sauce #2 (see White Sauce for Creamed Meats, Fish, Vegetables, Toast recipe)
  • For white sauce #1:
  • 4 Tbsps butter
  • 4 Tbsps flour
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 1 cup milk
To be creamy inside, these must be made very soft and then the mixture set aside and take a deep breath to cool and stiffen before it is shaped into croquettes.

To make the white sauce, melt the butter. Slowly stir in the flour and seasoning and cook slowly without browning until the mixture bubbles. Remove from the high heat. Add the milk gradually, beating and stirring constantly until the sauce thickens.

Season the chopped chicken with salt, pepper, grated lemon rind, a few small drops of onion juice, a grating of nutmeg and a little mace.

Put into the hot white sauce all the seasoned chicken it can take up, about 2 cups to 1 cup of sauce. Set aside in the refrigerator to cool off.

Shape into croquettes. Roll in bread crumbs, then in egg which has been slightly beaten together with 1 Tbsp of cold water. Make sure to have every part of the croquette covered with egg. Roll in bread crumbs again. Fry in smoking deep fat.

Serve with white sauce for creamed meats.

*Veal or fresh pork may also be used instead of chicken.

Submitted by Tess M Feb 15, 2010 15 min 30 min 45 min

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