Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cold chopped cooked chicken |
| ¾ cup | Thick white sauce |
| ½ teaspoon | Salt |
| 1 teaspoon | Lemon juice |
| 1 \N | Egg yolk; well beaten |
| ¼ teaspoon | Celery salt |
| 1 \N | Egg; slightly beaten |
| ½ cup | Cracker crumbs |
| 2 tablespoons | Cold water |
| \N \N | Paprika |
Date: Fri, 1 Mar 1996 17:55:28 -0500 From: Wendy Lockman <wlockman@...> Combine chicken, white sauce, egg yolk, lemon juice, and seasonings. = Cool. Form in cones, cylinders, or balls. Roll in crumbs. Dip in egg which = has been diluted with the water. Dip in crumbs. Fry in deep fat (385 F) = about 2 minutes. Drain on crumpled absorbent paper. Garnish with buttered = peas or asparagus tips. 8 servings. From "The Household Searchlight" MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #63
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .