Chicken And Sweetbread Croquettes Recipe
Ingredients
| 1 pair sweetbreads | ||
| Water | ||
| Onion | 1/2 , minced | |
| Spice | 1 Teaspoon | |
| Salt | To Taste | |
| 3 cups ground cooked chicken, meat and skin | ||
| Butter/Margarine | 6 Tablespoon | |
| All purpose flour | 6 Tablespoon | |
| Light cream | 1 1/2 Cup (16 tbs) | |
| 1 teaspoon onion juice | ||
| Ground nutmeg | 1/4 Teaspoon | |
| Dash of cayenne | ||
| Parsley | 1 Tablespoon, minced | |
| Eggs | 2 | |
| Seasoned bread crumbs | ||
| Fat for frying | ||
Directions
Soak sweetbreads in ice water 15 minutes; drain.
Cover with boiling water; add minced onion, pickling spice, and 1 tea spoon salt.
Simmer 20 minutes.
Drain; cover with ice water for 5 minutes.
Mince fine, discarding membrane and tubes.
Mix with ground chicken.
Melt butter.
Stir in flour.
Gradually stir in cream.
Add onion juice, nutmeg, cayenne, and 1 teaspoon salt.
Cook, stirring constantly, over low heat until smooth and thick.
Add parsley and mix enough white sauce with chicken and sweetbreads to make a mixture stiff enough to hold its shape.
Spread in greased shallow pan and chill thoroughly.
Shape into croquettes about 1 x 1 x 2 1/2 inches.
Dip each croquette into beaten egg, then roll in crumbs, covering completely.
Let dry in a cool place or a refrigerator for 30 minutes or longer.
Fry only a few at a time.
Drop into hot deep fat (390°F on fat thermometer) and fry until golden brown, for about 2 to 4 minutes.
Cover with boiling water; add minced onion, pickling spice, and 1 tea spoon salt.
Simmer 20 minutes.
Drain; cover with ice water for 5 minutes.
Mince fine, discarding membrane and tubes.
Mix with ground chicken.
Melt butter.
Stir in flour.
Gradually stir in cream.
Add onion juice, nutmeg, cayenne, and 1 teaspoon salt.
Cook, stirring constantly, over low heat until smooth and thick.
Add parsley and mix enough white sauce with chicken and sweetbreads to make a mixture stiff enough to hold its shape.
Spread in greased shallow pan and chill thoroughly.
Shape into croquettes about 1 x 1 x 2 1/2 inches.
Dip each croquette into beaten egg, then roll in crumbs, covering completely.
Let dry in a cool place or a refrigerator for 30 minutes or longer.
Fry only a few at a time.
Drop into hot deep fat (390°F on fat thermometer) and fry until golden brown, for about 2 to 4 minutes.
Chef
