Ingredients: 3 tablespoons butter 1/4 cup all-purpose flour 1/2 cup milk 1/2 cup chicken broth 1 tablespoon parsley -- snipped 1 teaspoon lemon juice 1 teaspoon grated onion 1/4 teaspoon salt Dash paprika, nutmeg, and ground pepper 1 1/2 cups chicken -- cooked and finely diced Melt butter and blend in flour. Add milk and chicken broth. Cook and stir until thickened and bubbly. Continue cooking and stirring for 1 more minute. Add parsley, lemon juice, onion, salt, paprika, nutmeg, and pepper. Cool. Add chicken and salt to taste. Chill thoroughly. With wet hands, shape into 8 balls (scant 1/4 cup). Roll in 3/4 cup fine bread crumbs. Shape balls into cones. Dip in 1 beaten egg and 2 tablespoons water. Roll in crumbs again. Fry in deep, hot fat (365 degrees F.) for 2 1/2 to 3 minutes. Drain. To serve, make a thin to medium sauce using chicken broth and roux and spoon over the croquettes. Yield: 4 servings. |