Prep 55 mins
Cook 5 mins
A nifty, frugal way to recycle leftover chicken or turkey into something new and delicious. Serve these hot with medium white sauce and garnish with chopped parsley. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 1⁄3 cup butter
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon paprika
- 1 1⁄2 cups milk or 1 1⁄2 cups chicken stock
- 2 egg yolks, well beaten
- 1⁄2 cup cream
- 1 1⁄2 cups cooked chicken, shredded
- 1⁄2 cup nuts, broken
- 2 tablespoons parsley, chopped
- dry breadcrumbs
- 1 egg, slightly beaten
- 2 tablespoons water
- oil or fat, for frying
- Melt butter, blend in flour and seasonings; add milk or chicken stock, stirring constantly and cook until thickened.
- Mix egg yolks with cream; add to sauce and cook three minutes, stirring constantly.
- Add chicken, nuts and parsley.
- Spread on a platter, cover with waxed paper and chill until firm.
- Shape into pyramids, cylinders or cutlets.
- Roll in crumbs, egg mixed with water, then crumbs again.
- Preheat fat or oil to 360°F.
- Fry until golden brown, about 2 to 5 minutes.
- Drain on paper towels.
My family loved this dish! I doubled the sauce base & used half to serve with the croquettes. I used unsalted walnuts and store bought rotisserie chicken. 350 degrees worked better for frying in peanut oil, which is what I used. The first batch was a little too brown at 375. That was the only glitch. My husband said, "This is like deep fried chicken pot pie. When can you make it again?". Thank you so much for posting the recipe!