Source:

Chucks Collection

Serves/Makes:4

Ingredients

• 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 )

Preparation

• 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.

Comments

Sound good to me and am going to try them. Hope you enjoy !