Title: Crispy Chicken Croquettes
Categories: Poultry
Yield: 4 Servings

2 tb Chopped onion
1 tb Butter or margarine; melted
1 tb All-purpose flour
3/4 c Water
1 1/4 ts Chicken-flavored bouillon
-granules
1/2 ts Dry mustard
1/2 ts Pepper
4 c Finely chopped cooked
-chicken
1 Egg; beaten
3 tb Dry white wine
1 c Round buttery cracker crumbs
Vegetable oil

----------------------------PEPPERY CREAM SAUCE----------------------------
3 tb Butter or margarine
3 tb All-purpose flour
1 1/2 c Milk
1/2 ts Salt
1/2 ts Pepper

Saute onion in butter in a large saucepan until tender. Add flour,
stirring until smooth. Cook 1 minute, stirring constantly. Gradually add
water; cook over medium heat, stirring constantly, until thickened and
bubbly. Stir in bouillon granules and next 5 ingredients. Cook over medium
heat 3-5 minutes, stirring constantly. Remove from heat; cover and chill.

Shape mixture into croquettes, and roll in cracker crumbs. Pour oil to
depth of 3-4 inches into a Dutch oven; heat to 350 degrees. Fry chicken
until golden brown. Drain on paper towels. Serve with Peppery Cream Sauce.
Yields
10 croquettes.

Peppery Cream Sauce: Melt butter in heavy saucepan over low heat; add
flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually
add milk; cook over medium heat, stirring constantly, until thickened and
bubbly. Stir in salt and pepper. Yields 1-1/2 cups.

MAGAZINE ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.