CHICKEN CROQUETTES
1/2 c. milk
5 Tbsp. flour
1 Tbsp. minced onion
1 tsp. parsley
1 c. dry bread crumbs
3 Tbsp. butter or margarine
1/2 c. chicken stock
2 c. finely chopped cooked
turkey or chicken
1 egg, beaten
2 Tbsp. water
salt and pepper to taste
Prepare thick white sauce by melting butter, stirring in
the flour until smooth, adding in milk, stock and salt and
pepper. Fold in chicken or turkey, onion and parsley. Spread
mixture in ungreased 8 x 8-inch pan. Cover and chill 2 to 3
hours. Put crumbs in shallow bowl and beaten egg and water in
small bowl. Form cooled mixture into balls. Coat with egg,
then crumbs. Return to refrigerator, covered and deep fry just
before serving. This is great for company. The croquettes and
following mushroom sauce can be done before company arrives.
Just warm up gravy, deep fry croquettes and serve over rice.
Mushroom Sauce:
1/4 lb. fresh mushrooms or 1
can mushrooms
1 can chicken broth
1/2 tsp. chopped parsley
salt and pepper to taste
1/4 c. butter or margarine
1/4 c. flour
13/ c. cream, mocha mix or
something similar
1 can mushroom soup
Melt butter in saucepan and saute fresh mushrooms until
tender. Add flour and mix until smooth. Add chicken broth and
mushroom soup; cook and stir constantly until thick like
gravy. Add cream, parsley and salt and pepper. Keep warm until
ready to serve. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
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