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Chicken Croquettes
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Chucks Collection


  • 1/2 recipe warm white sauce
  • 2 cups (475 ml) finely diced chicken, no skin
  • 1/2 cup (125 ml) sauted sliced mushrooms
  • salt and pepper
  • 1/2 cup (125 ml) dry bread crumbs**
  • 1 egg, beaten with 1 tbs (15 ml) water
  • White Sauce:
  • 1/2 cup (125 ml) butter, margarine or rendered chicken fat
  • 1/2 cup (125 ml) flour
  • 2 cups (475 ml) milk
  • 1 tsp (5 ml). salt
  • 1/4 tsp (1 ml). pepper
  • 1 egg, beaten
  • ** BUTTERED BREAD CRUMBS ( Use for baking croquettes )
  • White Sauce:
  • Melt butter over low heat.
  • Add flour half at a time, blending until smooth.
  • Gradually add milk, stirring to keep smooth.
  • Continue stirring and simmer 5 minutes.
  • Stir in salt and pepper.
  • Remove from heat and beat in egg.
  • Stir another 2 minutes.
  • Cool by setting pan in cold water, changing occasionally and stirring frequently.
  • Croquettes:
  • Combine sauce and next 4 ingredients, mixing well and allowing to cool.
  • Measure 1/3 cup (80 ml) portions on a waxed paper lined cookie sheet.
  • Refrigerate 1 hour.
  • Remove and shape portions.
  • Roll in bread crumbs, then dip in egg and roll again in bread crumbs.
  • Refrigerate for 1 hour for coating to dry.
  • Fry in oil heated to 365 degrees (175 C.) or bake at 400 degrees (200 C.).
  • Use buttered bread crumbs instead of dry bread crumbs if baking.
  • Buttered Bread Crumbs:
  • Melt 2 tbsp (30 ml). or 3 tbsp (45 ml). butter and 1/2 cup (125 ml) dry bread crumbs.
  • Stir until bread crumbs are well coated and slightly toasted.
Sound good to me and am going to try them. Hope you enjoy !

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