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Chicken Croquettes I

  • 1 3/4 cups chopped cold cooked fowl
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery salt
  • Few grains cayenne
  • 1 teaspoon lemon juice
  • Few drops onion juice
  • 1 teaspoon finely chopped
  • parsley
  • 1 cup Thick White Sauce
Mix ingredients in order given. Cool, shape, crumb, and fry same as other croquettes.
White meat of fowl absorbs more sauce than dark meat. This must be remembered if dark meat alone is used. Croquette mixtures should always be as soft as can be conveniently handled, when croquettes will be soft and creamy inside.
Submitted by Cassyjean - Torrington, CT Aug 17, 2009 15 min 30 min 45 min


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