Recipe: Chicken Croquettes

Chicken Croquettes

Makes 6 to 8 Croquettes

2 C finely diced cooked chicken

½ t salt

¼ C minced celery with leaves

Pinch of cayenne pepper

2 t lemon juice

¼ C minced onion

1 T minced parsley

1 C Thick Cream Sauce (post later)

2 eggs, lightly beaten

2 C 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 oil in a heavy pot, until medium hot---360°F. 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.