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Chicken Croquettes
1 1/4 cups milk
4 peppercorns
1 onion
1 carrot
45g butter
1/3 cup flour
500g cooked chicken
250g mushrooms
60g butter, extra
2 egg yolks
salt and pepper
1 egg
dried breadcrumbs
oil for deep frying
Put milk, peppercorns, sliced onion and sliced carrot in a saucepan. Bring to the boil, reduce heat, simmer 5 minutes; strain; reserve milk and discard the vegetables. Melt butter in saucepan, remove from heat and stir in flour, return to heat, cook, stirring 1 minute. Gradually stir in reserved hot milk. Stir constantly over heat until mixture boils and thickens.
Sauté finely chopped mushrooms in extra butter until just tender; drain. Chop chicken finely.
Add mushrooms, chicken, egg yolks, and salt and pepper to sauce, mix thoroughly. Spread mixture evenly on greased tray which has been covered with greased greaseproof paper. Refrigerate until cold and set.
Divide mixture evenly into 16 portions. Shape each into croquette shape. Dip in beaten egg, press breadcrumbs on firmly. Refrigerate one hour. Deep fry in hot oil until golden brown.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
