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OF THE 1940'S & 50'S






Chicken Croquettes


Thanks to Ray Steele for asking me to include this most enjoyable dish.  Top with a nice white sauce to which is added some of the drippings from the Croquettes.  Enjoy!

Your Host,  Brad

2 cups finely diced cooked chicken
1/2 tsp salt
1/4 cup minced celery with leaves
Pinch of cayenne pepper
2 tsp lemon juice
1/4 cup minced onion
1 Tbl minced parsley
1 cup Thick Cream Sauce
2 eggs, lightly beaten
2 cups freshly made bread crumbs
Oil for frying

Mix the chicken, salt, celery, cayenne pepper, lemon juice, onion, parsley, and cream sauce until well blended.  Cover with foil, refrigerate until chilled, then form into small cones, 1 1/2 inches at the base and about 2 inches high.  Dip them into the beaten eggs, then roll them in the crumbs.  Set them to dry on a piece of wax paper.

Heat 3 inches of oil in a heavy pot, until medium hot; about 360.  Add the croquettes, let them brown, turn, and brown on the other side.   Don't crowd the pot; do in two batches, if necessary.  Drain on paper towels.   Place on a warm platter and serve with White Sauce.


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