Side Pannel
Crispy Chicken Croquettes
Ingredients List
- 2 tb Chopped onion
- 1 tb Butter or margarine; melted
- 1 tb All-purpose flour
- 3/4 c Water
- 1 1/4 ts Chicken-flavored bouillon
- -granules
- 1/2 ts Dry mustard
- 1/2 ts Pepper
- 4 c Finely chopped cooked
- -chicken
- 1 Egg; beaten
- 3 tb Dry white wine
- 1 c Round buttery cracker crumbs
- Vegetable oil
Directions
PEPPERY CREAM SAUCE
3 tb Butter or margarine
3 tb All-purpose flour
1 1/2 c Milk
1/2 ts Salt
1/2 ts Pepper
Saute onion in butter in a large saucepan until tender. Add flour,
stirring until smooth. Cook 1 minute, stirring constantly. Gradually add
water; cook over medium heat, stirring constantly, until thickened and
bubbly. Stir in bouillon granules and next 5 ingredients. Cook over medium
heat 3-5 minutes, stirring constantly. Remove from heat; cover and chill.
Shape mixture into croquettes, and roll in cracker crumbs. Pour oil to
depth of 3-4 inches into a Dutch oven; heat to 350 degrees. Fry chicken
until golden brown. Drain on paper towels. Serve with Peppery Cream Sauce.
Yields
10 croquettes.
Peppery Cream Sauce: Melt butter in heavy saucepan over low heat; add
flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually
add milk; cook over medium heat, stirring constantly, until thickened and
bubbly. Stir in salt and pepper. Yields 1-1/2 cups.
MAGAZINE ARTICLE
3 tb Butter or margarine
3 tb All-purpose flour
1 1/2 c Milk
1/2 ts Salt
1/2 ts Pepper
Saute onion in butter in a large saucepan until tender. Add flour,
stirring until smooth. Cook 1 minute, stirring constantly. Gradually add
water; cook over medium heat, stirring constantly, until thickened and
bubbly. Stir in bouillon granules and next 5 ingredients. Cook over medium
heat 3-5 minutes, stirring constantly. Remove from heat; cover and chill.
Shape mixture into croquettes, and roll in cracker crumbs. Pour oil to
depth of 3-4 inches into a Dutch oven; heat to 350 degrees. Fry chicken
until golden brown. Drain on paper towels. Serve with Peppery Cream Sauce.
Yields
10 croquettes.
Peppery Cream Sauce: Melt butter in heavy saucepan over low heat; add
flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually
add milk; cook over medium heat, stirring constantly, until thickened and
bubbly. Stir in salt and pepper. Yields 1-1/2 cups.
MAGAZINE ARTICLE
Tweet