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4
Medium
Published 1977
Any leftover cold roast chicken, lamb or cold boiled bacon can be used to make delicious croquettes. Egg and breadcrumb them ready for frying well in advance.
Remove any skin or fat and mince the cold meat. Peel and finely chop the onion. Melt the butter in a saucepan and add the onion. Cover and fry gently for 5 minutes or until the onion is tender but not brown. Stir in the flour and cook for a few minutes, then stir in the stock. Bring up to the boil, stirring all the time to make a very thick sauce. Season well with salt and pepper, then stir in