Chicken Croquettes

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  1. 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.
  2. Shape mixture into croquettes, and roll in cracker crumbs. Deep fry croquettes in hot oil (375°) until golden brown. Drain on paper towels.
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