Chicken Croquettes

Recipe from

Oxmoor House


1 tablespoon butter or margarine
1 tablespoon finely chopped onion
1 tablespoon all-purpose flour
3/4 cup chicken broth
1/2 teaspoon dry mustard
1/2 teaspoon salt
Dash red pepper
4 cups finely chopped cooked chicken
2 egg yolks, beaten
1/4 cup sherry
1 cup cracker crumbs
Vegetable oil


Melt butter in a large, heavy saucepan over low heat; add onion, and cook until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in mustard, salt, pepper, and chicken. Add egg yolks. Cook over medium heat, stirring constantly, 3 to 5 minutes. Remove from heat, and chill mixture thoroughly. Stir in sherry.

Shape mixture into croquettes, and roll in cracker crumbs. Deep fry croquettes in hot oil (375°) until golden brown. Drain on paper towels.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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