CHICKEN CROQUETTES (CROQUETTES DE VOLAILLE) RECIPE
This recipe is by Craig Claiborne And Pierre Franey and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Remove the meat from the chicken. Discard the skin and bones. Chop the chicken meat finely. There should be about two and onehalf cups. Set aside. Melt the butter in a saucepan and add the onion and garlic. Cook, stirring, until onion is wilted and sprinkle with the six tablespoons of flour. Stir with a wire whisk. Add the chicken broth and cream, stirring vigorously with the whisk. Add the yolks and cook about 30 seconds, stirring. Add the cayenne, nutmeg, salt and pepper to taste and one-half cup of the bread crumbs. Combine the chopped chicken meat with the sauce. Blend well. Set aside until thoroughly cooled. Divide the mixture into 16 equal portions. Shape each portion into a round. Roll the rounds in the remaining one-quarter cup of flour. Shape the rounds into any desired shape: pyramids, cylinders, spheres, or flat cakes. Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess. Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with mushroom sauce.
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