Chicken curry croquettes

16 servings

Ingredients

QuantityIngredient
¼cupButter
1teaspoonCelery seed
½cupFlour
1teaspoonOnion -- grated
1cupMilk
1teaspoonGravy extract
2cupsChicken, cooked -- chopped
¼teaspoonCurry powder
¼cupCelery -- chopped
teaspoonPepper
2tablespoonsParsley -- chopped
teaspoonHot pepper sauce
2tablespoonsLemon juice
2eachesEggs -- unbeaten
1teaspoonSalt
CRISPY BATTER-----
2eachesEgg yolks
2tablespoonsButter -- melted
cupMilk
2tablespoonsLemon juice
½teaspoonSalt
¼teaspoonCurry powder
1cupFlour -- all-purpose
2eachesEgg whites
CHICKEN SAUCE-----
10½ounceCream of chicken soup
Drained
½cupMilk
1teaspoonOnion -- grated
¼cupMushroom stems and pieces
teaspoonCurry powder
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:

Directions

Melt butter in saucepan over low heat. Stir in flour. Gradually add milk.

Cook, stirring constantly, until thick. Add chicken, celery, parsley, lemon juice, salt, celery seed, onion, gravy extract, curry powder, pepper and hot pepper sauce. Stir in eggs. Heat thoroughly, stirring constantly.

Spread in 8 or 9-inch piepan, lined with foil. Freeze 1½ to 2 hours until partially frozen. Cut into 16 wedges. Dip into Batter. Drain off excess Batter. Fry in deep hot fat (365 degree) fro 4 to 5 minutes, turning once, until golden brown. Drain on absorbent paper. Serve with hot chicken Sauce.

CRISPY BATTER: Beat egg yolks with milk and salt in large mixing bowl until well blended. Stir in flour. Blend in butter, lemon juice and curry powder. Beat egg whites until soft peaks form. Fold into batter.

CHICKEN SAUCE: Combine soup, milk, mushroom pieces, onion and curry powder. Heat thoroughly.

Recipe By :

From: Terri Woltmon

04-15-94 (20:09) Num (4) Cooking