Dated:5/9/2005
Chicken Croquettes
Chicken Croquettes
2 tablespoons butter
1/2 cup flour
1 cup milk
1-3/4 cups cooked fowl
Salt and pepper
1/4 teaspoon celery salt
1 teaspoon lemon juice
Few drops onion juice
1 teaspoon chopped parsley
Egg and crumbs
Make a white sauce with the fat, flour and milk.
Add fowl, seasoned with celery salt, lemon juice, onion juice, parsley and salt and pepper. Cool, shape, dip in flour or fine crumbs, egg and crumbs, and fry in deep fat. White meat of fowl absorbs more sauce than dark meat.