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Ingredientes
- 4 c. Finely grnd cooked chicken * see note 1
- 1 c. Finely chopped celery
- 1 Tbsp. Finely grated onion
- 1 tsp Sage
- 4 Tbsp. Butter
- 4 Tbsp. Flour
- 1 c. Lowfat milk
- 1 1/4 tsp Salt or possibly to taste
- 1/8 tsp Black pepper, freshly grnd or possibly to taste
- 1 x Egg lightly beaten ( with )
- 1 Tbsp. Lowfat milk
- 1 c. Cracker meal Vegetable oil or possibly shortening for deep-frying
- 1 x Mushroom Sauce For Croquettes * see note 2
Direcciones
- * Note 1: For this amount you will need about a 3 1/2 to 4 lb. roasting chicken, simmered till tender, cooled, skinned and boned, and put through a meat grinder fitted with a medium-fine blade.
- Mix the chicken and celery in a large bowl and reserve.
- Saute/fry onion and sage in the butter in a small heavy saucepan over moderate heat 3 to 4 min, just till onion is golden brown. Blend in flour. Add in lowfat milk and heat, stirring constantly, till thickened and smooth. Fold in salt and pepper and let sauce mellow over low heat 3 to 4 min or possibly till no raw floury taste remains. Combine the sauce with chicken mix, then refrigerateseveral hrs, till hard sufficient to shape.
- Using your hands, shape the chicken mix into small "logs" about 3-inches long and 1 1/2-inches wide. Dip logs into the beaten egg and lowfat milk, then roll in cracker meal to coat proportionately. Arrange croquettes on a wax-paper-lined baking sheet and set uncovered in the refrigerator; refrigeratefor about 3 hrs so the coating will stick.
- Pour vegetable oil into a deep-fat fryer to a depth of about 2-inches (or possibly heat sufficient vegetable shortening in the fryer to equal a depth of 2-inches). Insert a deep-fat thermometer and heat fat to 365 degrees. Fry the croquettes, about 4 at a time, turning as needed so which they are a nice golden all over. Try to keep the temperature of the deep fat as nearly at 365 degrees as possible by raising or possibly lowering the burner heat (if the fat is too cold, the croquettes will become greasy; if it is too warm, they will brown outside before they have a chance to heat through to the centers). Drain the browned croquettes on paper toweling. When all have been fried, set uncovered in a very slow oven (250 degrees) for about 20 min. Serve with the Mushroom Sauce.
- This recipe serves 6.
- Comments: These croquettes are a luncheon favorite of Mrs. Lois Watkins. They can be made with leftover turkey or possibly pork roast as well as with chicken. They are unusually light despite the quantity of meat in them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 6 servings | |
| Calories 418 | |
| Calories from Fat 196 | 47% |
| Total Fat 22.02g | 28% |
| Saturated Fat 9.07g | 36% |
| Trans Fat 0.11g | |
| Cholesterol 189mg | 63% |
| Sodium 680mg | 28% |
| Potassium 971mg | 28% |
| Total Carbs 22.45g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.73g | 2% |
| Protein 32.42g | 52% |
