CHICKEN CROQUETTES
- 2 cups chopped chicken
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 2 teaspoons salt
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon paprika
- ⅛ teaspoon pepper
- 1 tablespoon chopped parsley
- 2 eggs
- bread crumbs
Melt butter in saucepan; add flour and add cold milk slowly, stirring until smooth and creamy; add seasoning and parsley. Boil 3 minutes. Add chicken; mix well and pour out on platter to cool. When cool enough to handle take a large spoon of the mixture in floured hands; shape into balls, cones, or oval cakes and put into cold place until firm. Roll in bread crumbs, then dip in eggs beaten with 2 tablespoons milk, then in bread crumbs. Lay on plate which has been sprinkled with bread crumbs. Fry in deep hot fat until brown. Drain and serve.
RICE CROQUETTES
- 1 cup rice
- 2 eggs
- 3 tablespoons milk
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon butter
- 1 teaspoon chopped parsley
- bread crumbs
Wash rice several times and boil with 2 quarts boiling water 30 minutes. Drain well and put into top of double boiler. Add 1 egg beaten with 2 tablespoons milk; add salt, sugar, butter and parsley; cook until egg thickens. Cool and shape into cones, balls or oval cakes. Roll in bread crumbs, then in egg beaten up with 1 tablespoon milk. Roll in bread crumbs and fry in deep hot fat until brown.