Les Croquettes de Poulet

Chicken croquettes

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

We first tasted these in Millau, the glove-making town on the river Tarn, and we have since found a version made with veal down in Les Landes. The meat has to be pre-cooked, so it is a way of using any leftovers.


  • 350 g (¾ lb) chicken meat
  • 1 medium sized onion
  • sa


Cook the chicken with the onion, seasonings and bouquet garni. Then mince it together with the onion.

Blend the minced chicken into the béchamel. Set it aside to cool, then form this mixture into small cylindrical shaped croquettes. Dip them into the beaten egg and roll in the crumbs.

Heat the butter and oil in a frying pan and fry the croquettes, rolling them over, until they a