This is a recipe from a 93 year old cookbook. It's easy to make and if you put the right amount of salt it has great flavor.
Ingredients
• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 cup milk
• 1/2 teaspoon or 1 teaspoon of salt
the recipe called for 2 teaspoons but
that is way too much salt so less is
best.
• 1 teaspoon Worcestershire sauce
(Optional)
• 1/8 teaspoon paprika ( I used
smoked paprika)
• 1/8 teaspoon black pepper
• 1 Tablespoon fresh parsley chopped
• 2 cups chopped cooked chicken
• 2 eggs
• Bread crumbs
Melt butter in a saucepan; add flour and cold milk slowly, stir until smooth and creamy: add seasoning and parsley. Boil three minutes. Add chicken; mix well pour out on a platter or plate to cool. ( I put it in the freezer so it would firm up other wise you won't be able to roll them into balls and they will fall apart. About 20 minutes should do the trick and I take enough out to make three at a time.) When the mixture is ready flour hands and roll mixture into balls you can make them as large or small as you want. The recipe says it makes fourteen but I ended up with nine because I made them larger than what the recipe actually did. Add two tablespoons of milk or cream to the eggs and beat together. Roll ball mixture in bread crumbs then in egg and back into the bread crumbs. Fry in hot oil and cook till browned. Put on a paper towel or cooling rack. Enjoy!
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#chickencroquettes
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