Croquettes de Volaille

Chicken Croquettes

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ¼ pound butter
  • ¾ cup minced ham
  • 1 cup


  1. Sauté ham and mushrooms in butter for 1 minute. Add flour and stir into a paste. Add cream and stir-cook until very thick. Season with salt, pepper, and sugar. Stir in chicken.
  2. Beat eggs. Add some hot sauce to eggs and mix. Gradually add eggs to the sauce. Add sherry. Heat, but do not boil. Pour into a buttered, square pan and cover with a buttered piece of f