Chicken Croquettes
- 2 cups cold cooked fowl chopped fine.
- ½ cup English walnut meats chopped
- moderately.
- ½ teaspoon salt.
- ¼ teaspoon celery salt.
- Few grains cayenne.
- Slight grating nutmeg.
- 1 teaspoon lemon juice.
- Few drops onion juice.
- 1 teaspoon finely chopped parsley.
- ¾ cup thick White Sauce.
- Bread crumbs.
Chicken Croquettes
Process: Mix the ingredients in the order given; after adding the sauce let mixture cool. Mold in cork shape croquettes, roll in fine bread crumbs, dip in egg (diluted with cold water in the proportion of two tablespoons water to each egg slightly beaten), then in crumbs again. Fry in deep hot fat. Drain on brown paper and serve with Supreme Sauce.