Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | (1-1/2 to 2 lb) broilers |
| \N \N | Boiling; salted water |
| 1 tablespoon | Minced onion |
| ¼ cup | Butter |
| ⅓ cup | Flour |
| 1½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 cups | Dry milk |
| 1 \N | Egg; beaten |
| 1½ cup | Bread crumbs |
| \N \N | Pure vegetable oil |
| 3 tablespoons | Butter |
| 3 tablespoons | Flour |
| ½ teaspoon | Curry powder |
| ¼ teaspoon | Salt |
| 1½ cup | Chicken broth |
Cook boilers in water to cover for 45 minutes, or until tender. Reserve broth. Remove chicken from bones; chop. You should have 6 cups. Saute onion in ¼ cup butter until soft. Stir in flour, salt and pepper. Cook until bubbly; remove from heat. Stir in milk. Cook on medium, stirring constantly, until thickened and bubbly. Add chicken. Spread in shallow pan; cover and chill several hours. Divide mixture into 8 portions. Shape each into a round, slightly tapered shape. Dip each croquette into egg, then roll in crumbs to coat evenly. Let dry about 15 minutes. Fill deep fat gryer or large saucepan ⅔ full of oil. Heat to 375. Fry croquettes for 2-3 minutes until golden brown; drain. Melt 3 tablespoons butter in saucepan; add flour, curry powder and salt. Cook 1 minute. Add broth and stir until thick and bubbly and serve over chicken.
MRS JOHNNY PHIPPS (MARY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .