Croquettes are small rounded foods usually made of minced meat, fish, or vegetable coated with egg and bread crumbs and deep-fried. They are commonly served with a cream or tomato sauce, but they are equally good plain.
- 1 cup milk
- 1 cup fresh chicken stock (canned broth may be substituted)
- 1/4 teaspoon white pepper
- 2 teaspoons freshly chopped parsley leaves
- Salt, to taste (only if using fresh chicken stock)
- 1/4 pound butter
- 1 stalk celery, minced
- 1 cup all-purpose flour
- 1 1/4 pounds chicken meat, cooked and ground in food processor
- 2 eggs
- 2 cups milk
- 1/8 teaspoon salt
- 3 cups all-purpose flour or cracker meal
- 3 cups bread crumbs
- 3 tablespoons butter
- 2 cups chicken stock
- 3 tablespoons all-purpose flour
- 2 teaspoons chopped fresh parsley leaves
- Pinch white pepper and salt
- Salad oil or liquid shortening, for frying
- Mashed potatoes, for serving
In a heavy pot, heat the milk and stock on the stove and then add white pepper, fresh parsley and salt, if needed. In a separate heavy pot melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
Shape 3 ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the eggs, milk and salt. Dip the croquettes in the egg wash then into flour and let stand a few minutes. Finish breading by dipping the croquettes back into the egg wash and then rolling in bread crumbs.