Chicken and Nut Croquettes

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

• Ready In: 1 hr
• Yields: 18 small croquettes

Ingredients

• 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

Directions

1. Melt butter, blend in flour and seasonings; add milk or chicken stock, stirring constantly and cook until thickened.
2. Mix egg yolks with cream; add to sauce and cook three minutes, stirring constantly.
3. Add chicken, nuts and parsley.
4. Spread on a platter, cover with waxed paper and chill until firm.
5. Shape into pyramids, cylinders or cutlets.
6. Roll in crumbs, egg mixed with water, then crumbs again.
7. Preheat fat or oil to 360°F.
8. Fry until golden brown, about 2 to 5 minutes.
9. Drain on paper towels.