Chicken Roundups (Croquettes) © 1955
Creamy, soft centers all wrapped in nut-brown crusts to whet the appetite.
Mix together lightly and set aside
2 cups finely chopped or ground cooked chicken
1 tablespoon finely chopped parsley
1 tablespoon lemon juice
and a mixture of
1/2 teaspoon salt
1/2 teaspoon monosodium glutamate
1/4 teaspoon celery salt
Prepare a Thick White Sauce -- Melt in a saucepan
1/4 cup butter or margarine
Blend in all at one time
1/4 cup flour
1/4 teaspoon salt
Heat until mixture bubbles. Remove from heat and gradually blend in
1 cup milk
Return to heat and bring rapidly to boiling, stirring constantly; cook 1 to 2 min. longer. Combine with chicken mixture. Chill in refrigerator.
About 20 min. before deep-frying, fill a deep saucepan one-half to two-thirds full with fat or oil for deep-frying. Heat slowly to 375ºF.
Shape chilled chicken mixture into balls, cones or cylinders. Roll in
1 cup (3 slices) fine, dry bread crumbs
Dip into mixture of
1 egg, slightly beaten
1 tablespoon milk
Again coat in bread crumbs, shaking off loose crumbs.
Deep-fry croquettes, turning frequently to brown evenly. Drain on absorbent paper. Serve immediately. 6 servings.
*To make Fish Roundups, follow recipe. Substitute cooked, flaked salmon for chicken.
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