Chicken Croquettes Recipe

Still another way, if the quantity is small, is to add to one cupful of

chopped chicken one-half cupful of rolled bread-crumbs, a half cupful of

hot milk, two well-beaten eggs, a teaspoonful of chopped parsley, and

salt and pepper to taste. This is to be shaped into croquettes, dipped

in rolled bread-crumbs, beaten egg, crumbs again, and browned in hot

fat.



White sauce served on the side will make it doubly attractive; and if

the quantity is still small for the number to be served, it will go

farther and be made more savory if garnished with curls of crisp bacon.

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