Mix the chicken with the salt, cayenne pepper, the grated onion,
juice, chopped celery leaves, and parsley.
Heat the butter in
stir in the flour, and cook slowly, stirring, for about 3 minutes. Remove from the
heat and blend
in the warm cream; return to medium heat, whisking, until the sauce is thickened.
chicken mixture and mix well; taste and add salt, as needed. Spread the mixture out on a platter or baking sheet; refrigerate until completely cooled and firm. Use 1 heaping
tablespoon of the mixture to form each croquette.
Roll each croquette
bread crumbs, then in the beaten eggs, then bread crumbs again.
Fry in deep fat in a wire basket for about 1 minute.
Makes 8 to 10 croquettes.
Recipe adapted from "The LL Bean Book of "New" New England Cookery"
Calories per serving: 419
Fat per serving: 17.6g
Note: Calorie and fat count do not include any oil absorbed while frying.