Title: Chicken Croquettes
Categories: Poultry
Yield: 6 Servings

2 c Cooked chicken; chopped
1/2 ts Salt
1/4 ts Celery seed
1 ds Cayenne pepper
1 ts Lemon juice
1 ts Grated onions
1 ts Fresh parsley; minced
White sauce; * see note
Black pepper
---- Breading: -----
1 lg Egg
1 c Bread crumbs
Vegetable oil; for frying

* See White Sauce recipe.

1. In a heavy skillet or in the top of double boiler, place 4 tablespoons
margarine or butter and 4 tablespoons flour. Heat and blend well, then
using a wire whisk, beat in 1 cup milk slowly. Continue cooking and
stirring until thick; about 2 minutes after it reaches a boil. Season with
freshly ground black pepper and salt if desired. 2. Croquettes: Combine all
ingredients except sauce and breading ingredients. Add enough sauce to keep
mixture soft but stiff enough to hold its shape. 3. Breading: Place in
small bowl 1 egg beaten slightly with 2 tablespoons water or oil. Place in
a flat plate or small bowl about 1 cup bread or cracker crumbs. 4. Shape
chicken mixture into croquettes. Roll croquettes carefully in the crumbs,
then dip in egg, then again in crumbs. Place on waxed paper on a cookie
sheet and refrigerate 30 minutes. 5. Heat oil to 390 degrees in a deep
fryer or large heavy pan. Deep fry croquettes until golden brown. Drain on
paper towels. Serve as is or with a cream sauce.

Serving Ideas : Serve with baked acorn squash and a green vegetable.

Recipe by: Jo Anne Merrill

Posted to recipelu-digest by "Valerie Whittle" on Feb
16, 1998