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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! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |