2 cups of cooked or roasted chicken, finely chopped or ground
Salt and black pepper to taste
1 tablespoon of chopped fresh parsley
1 tablespoon of grated onion
1 tablespoon of lemon juice
2 tablespoons of butter or margarine
1/2 cup of all-purpose flour
1 cup of milk
3 eggs
3/4 cup of cake flour
Oil for frying
2 cups of cooked or roasted chicken, finely chopped or ground
Salt and black pepper to taste
1 tablespoon of chopped fresh parsley
1 tablespoon of grated onion
1 tablespoon of lemon juice
2 tablespoons of butter or margarine
1/2 cup of all-purpose flour
1 cup of milk
3 eggs
3/4 cup of cake flour
Oil for frying
Combine the chicken, salt, black pepper, parsley, onion, and lemon juice
Melt the butter or margarine, mix in the flour, and blend well
Add the milk and cook, stirring until it thickens
Add the chicken mixture and cook, stirring for 3 minutes
Add one of the eggs and mix well
Spread onto a greased baking dish
Refrigerate to chill thoroughly
Form croquettes and coat with cake flour
Beat the remaining 2 eggs in a shallow dish
Dip the croquettes in the eggs and then again in the cake flour
Fry in hot oil until golden brown
Drain on paper towels
Yield: 39 croquettes.
