½ cup chicken stock
1½ cups chopped cooked chicken
Sifted bread or cracker crumbs
1 egg, beaten with 3 tablespoons milk and dash of salt
Combine Minute Tapioca, salt, paprika, green pepper, pimiento, milk, and stock in top of double boiler. Place over rapidly boiling water, bring to scalding point (allow 3 to 5 minutes), and cook 5 minutes, stirring frequently. Add chicken and mix thoroughly. Chill—mixture thickens as it cools. Shape into balls. Roll in crumbs, dip in egg mixture, then roll again in crumbs. Fry in deep fat (390° F.) 1 minute, or until golden brown. Drain on soft, unglazed paper. Serve with creamed mushrooms and red currant jelly. Garnish with parsley. Makes 8 croquettes. Turkey may be substituted for chicken in this recipe.
SAVORY MEAT LOAF
2 thin 2-inch slices salt pork, diced
2 tablespoons minced onion
2 pounds round beef, ground
½ cup Minute Tapioca