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Chicken Croquettes


  • 1 1/2 cups cooked chicken
  • 6 Tbsp. butter
  • 3/4 cup + 2 Tbsp. flour
  • 1 1/4 cup milk
  • salt and pepper
  • grated nutmeg
  • 2 egg yolks
  • 1 Tbsp. grated cheese
  • 1 Tbsp. parsley, chopped
  • oil for frying
  • 1 egg
  • 1 1/3 cups dried bread crumbs
  • sprigs of parsley
  • Ad

  • lemon wedges


Finely chop and grind chicken. To make sauce, melt butter in a saucepan over low heat and stir in two tablespoons of flour. When mixture begins to froth, add the cold milk, salt, pepper and a pinch of grated nutmeg. Whisk until sauce thickens. Remove from heat and stir in egg yolks and cheese. Put into bowl and mix in chicken and chopped parsley. Cool. Heat oil for frying to 340 degrees F or until a bread cube browns in one minute. Shape chicken mixture into small cylindrical croquettes. Roll them in remaining flour, then in lightly beaten egg to coat them completely and finally in bread crumbs, pressing them on well with a palette knife. Fry croquettes, four or five at a time, in hot oil until golden brown. Drain on paper towels and serve hot, garnished with parsley and lemon.


By Robin from Washington, IA

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