Title: Chicken Croquettes #1
Categories: Poultry
Yield: 6 Servings

2 (1-1/2 to 2 lb) broilers
Boiling; salted water
1 tb Minced onion
1/4 c Butter
1/3 c Flour
1 1/2 ts Salt
1/4 ts Pepper
2 c Dry milk
1 Egg; beaten
1 1/2 c Bread crumbs
Pure vegetable oil
3 tb Butter
3 tb Flour
1/2 ts Curry powder
1/4 ts Salt
1 1/2 c Chicken broth

Cook boilers in water to cover for 45 minutes, or until tender. Reserve
broth. Remove chicken from bones; chop. You should have 6 cups. Saute onion
in 1/4 cup butter until soft. Stir in flour, salt and pepper. Cook until
bubbly; remove from heat. Stir in milk. Cook on medium, stirring
constantly, until thickened and bubbly. Add chicken. Spread in shallow pan;
cover and chill several hours. Divide mixture into 8 portions. Shape each
into a round, slightly tapered shape. Dip each croquette into egg, then
roll in crumbs to coat evenly. Let dry about 15 minutes. Fill deep fat
gryer or large saucepan 2/3 full of oil. Heat to 375. Fry croquettes for
2-3 minutes until golden brown; drain. Melt 3 tablespoons butter in
saucepan; add flour, curry powder and salt. Cook 1 minute. Add broth and
stir until thick and bubbly and serve over chicken.

MRS JOHNNY PHIPPS (MARY)

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.