Serves: 4
Total Calories: 352
Mix together chicken, salt, celery salt, pepper, lemon juice, onion juice, parsley, and enough of the cooled Sauce to keep mixture soft but stiff enough to hold its shape. Chill mixture; then shape into 8 croquettes. Heat vegetable oil to 375°–385°. Dip croquettes into beaten eggs, roll in bread crumbs, and fry for 2–4 minutes. Serve croquettes with hot cream Sauce.
Sauce:
Melt butter in a small heavy saucepan. Stir in flour. Blend well, cooking slowly over low heat. Slowly stir in chicken stock and cream. Stirring constantly, bring mixture slowly to a boil and cook for about 2 minutes or until Sauce has thickened. Season Sauce to taste with curry powder and salt and pepper. Cool one cup of the Sauce and hold the remaining cup warm, covered.
This Chicken Croquettes recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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