CROQUETTES

2-l/2 cups cooked chicken, ham, etc. finely chopped
4 tbsps. butter
l/2 cup finely minced onion
l tsp. finely minced garlic
6 tbsps. flour plus l/4 cup flour
2 cups chicken broth
l/4 cup heavy cream
4 egg yolks
pinch of cayenne pepper
l/8 tsp nutmeg
s & p
l cup fine bread crumbs
l egg
3 tbsps. water
Oil for deep frying
mushroom sauce (if desired)
Melt butter in saucepan & add onion & garlic. Cook, stirring, until
onion is wilted & sprinkle with the six tbsps. flour. Stir with wire
whisk. Add chicken broth & cream, stiirring vigorously with whisk.
Add egg yolks & cook about 30 seconds, stirring. Add the cayenne,
nutmeg, s & p to taste & one half cup of bread crumbs. Combine the
chopped chicken meat with the sauce. Blend well. Set aside until
thoroughly cold. Divide mixture into l6 equal portions. Roll each
in remaining cup of flour. Shape the rounds into any desired shape.
Beat egg with the water. Roll croquettes in egg mixture and then in
remaining bread crumbs. Press to help crumbs adhere. Shake off
excess. Heat oil. Add croqauettes a few at a time and cook about
4 mins. or until golden. Serve with mushroom sauce. Heat oil to 365degrees. after first batch is done wait till oil reheats to 365 again.