Chicken Curry Croquettespoultry 1/4 cup butter 1 teaspoon celery seed 1/2 cup flour 1 teaspoon onion -- grated 1 cup milk 1 teaspoon gravy extract 2 cup chicken, cooked -- chopped 1/4 teaspoon curry powder 1/4 cup celery -- chopped 1/8 teaspoon pepper 2 tablespoon parsley -- chopped 1/8 teaspoon hot pepper sauce 2 tablespoon lemon juice 2 each eggs -- unbeaten 1 teaspoon salt CRISPY BATTER----- 2 each egg yolks 2 tablespoon butter -- melted 2/3 cup milk 2 tablespoon lemon juice 1/2 teaspoon salt 1/4 teaspoon curry powder 1 cup flour -- all-purpose 2 each egg whites CHICKEN SAUCE----- 10 1/2 oz cream of chicken soup 1 drained 1/2 cup milk 1 teaspoon onion -- grated 1/4 cup mushroom stems and pieces 1/8 teaspoon curry powder Melt butter in saucepan over low heat. Stir in flour. Gradually add milk. Cook, stirring constantly, until thick. Add chicken, celery, parsley, lemon juice, salt, celery seed, onion, gravy extract, curry powder, pepper and hot pepper sauce. Stir in eggs. Heat thoroughly, stirring constantly. Spread in 8 or 9-inch piepan, lined with foil. Freeze 1 1/2 to 2 hours until partially frozen. Cut into 16 wedges. Dip into Batter. Drain off excess Batter. Fry in deep hot fat (365 degree) fro 4 to 5 minutes, turning once, until golden brown. Drain on absorbent paper. Serve with hot chicken Sauce. CRISPY BATTER: Beat egg yolks with milk and salt in large mixing bowl until well blended. Stir in flour. Blend in butter, lemon juice and curry powder. Beat egg whites until soft peaks form. Fold into batter. CHICKEN SAUCE: Combine soup, milk, mushroom pieces, onion and curry powder. Heat thoroughly. Recipe By : From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: 04-15-94 (20:09) Num (4) Cooking |
