Name: Chicken-Almond Croquettes
Yield: 9 or 10 croquettes
Ingredients: Sifted fine dry bread crumbs; 2 tablespoons sherry; ⅓ cup all-purpose flour; 3 tablespoons butter; Fat for deep frying; Salt and freshly ground black pepper; 1 cup milk or ½ cup milk and ½ cup light cream; 1 tablespoon water; ¼ cup almonds, blanched and shredded; 1½ cups minced cooked chicken; 1 tablespoon minced onion; 2 tablespoons chopped parsley; 2 eggs

Preparation info

9 or 10
croquettes

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 tablespoons butter
⅓ cup all-purpose flour
1 cup

Main course

Method

Melt the butter, blend in the flour, and add the milk. Cook, stirring with a wire whisk, until the mixture boils and thickens.
Add the chicken, almonds, onion, parsley, one egg, the sherry, salt and pepper. Cook, stirring, until thickened. Chill.
Use one-quarter cup of the mixture to shape a croquette—cone or cylinder or as desired.

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Chicken-Almond Croquettes

Ingredients

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