You may also like
Categories:
butter arrowroot heavy cream salt chicken onion juice lemon juice parsley salt black pepper Bechamel Sauce ham onion juice Swiss cheese tomato sauce olive Bechamel Sauce egg breadcrumbs salt potatoes parsley ground ginger black pepper egg breadcrumbs
Viewed: 75 - Published at: 10 years agoIngredients
- 1/3 cup of butter
- 3 tablespoons of arrowroot
- 1 cup of heavy cream
- 1/4 teaspoon of salt
- 1 cup of cooked chicken
- 1 teaspoon of onion juice
- Few drops of lemon juice
- 1 tablespoon of chopped parsley
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2/3 cup of Bechamel Sauce for Croquettes (see above)
- Oil, for frying
- 1 cup of ham, finely chopped
- 1 teaspoon onion juice
- 2 tablespoons of grated Switzerland Swiss cheese
- 1 teaspoon of tomato sauce
- 1 tablespoon of chopped olive
- 1/2 cup of Bechamel Sauce for Croquettes (see above)
- Egg, for dipping
- Breadcrumbs, for coating
- Oil, for frying
- 1 cup of cooked, shredded, salt cod
- 1 1/2 cups of mashed potatoes
- 1 teaspoon of chopped parsley
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of black pepper
- 1 egg, well beaten
- Breadcrumbs
- Oil, for frying
Method
- Bechamel sauce:
- Use 2/3 cup of chicken stock and only 1/2 cup of cream if you wish.
- Melt the butter and add the arrowroot, or if this is unavailable, add well-sifted flour.
- Blend these well and cook for a minute.
- Stir in the cream and stock gradually and stir with a wire whisk.
- Once the sauce reaches the boiling point, simmer it for a minute or two.
- Chicken croquettes:
- Mix the chicken with seasonings and add 2/3 cup of the sauce.
- Allow this to cool, shape into balls, and fry.
- Ham croquettes:
- Mix the ham and seasonings and add 1/2 cup of the sauce.
- Blend well, form into balls, dip in beaten egg and breadcrumbs, and fry.
- Codfish croquettes:
- Mix the shredded codfish and the mashed potatoes well.
- Add the seasonings and the well-beaten egg.
- Form into balls and dip in egg and breadcrumbs and fry.
