1 chicken or turkey
2 tablespoons finely chopped onion
4 tablespoons chopped tomato, seedless and peel-free
1 clove of garlic, minced
1 sprig of rosemary
3 tablespoons butter or margarine
1/2 cup milk
4 egg yolks
2 tablespoons chopped parsley
flour, salt, and black pepper to taste
beaten eggs
cream puff pastry flour
óleo for frying
1 chicken or turkey
2 tablespoons finely chopped onion
4 tablespoons chopped tomato, seedless and peel-free
1 clove of garlic, minced
1 sprig of rosemary
3 tablespoons butter or margarine
1/2 cup milk
4 egg yolks
2 tablespoons chopped parsley
flour, salt, and black pepper to taste
beaten eggs
cream puff pastry flour
óleo for frying
Sauté the onion, garlic, and tomato in 2 tablespoons of butter or margarine until softened
Add the chicken or turkey cut into small pieces, rosemary, parsley, salt, and pepper to taste
Add 1 cup of water and simmer over low heat
When the chicken is cooked through, remove it from the heat, strain the sauce, and reserve it
Remove the meat from the bones, cut it into small pieces, and reserve it
Mix the milk with the reserved sauce and whisk well
Add 1 tablespoon of flour to each cup of liquid
Whisk thoroughly
Add the egg yolks, remaining butter or margarine, and cook over low heat, whisking constantly until a thick cream forms
Dust a baking sheet with cream puff pastry flour
Using a spoon, place small mounds of dough onto the baking sheet, ensuring each has approximately the same amount of mass
When the mounds are warm, place a piece of chicken on top of each one
Roll into the shape of a cylinder
Dip the croquettes in cream puff pastry flour, beaten eggs, and finally again in cream puff pastry flour
Fry in hot oil
If desired, wrap with toothpicks and serve immediately
Serve warm after 4 days.
