Chicken Croquettes

[Mike Muth]

Chicken Croquettes
Serve this plain, or with French peas.
Makes 10 large croquettes.
144 Calories, 4 grams net carbs, 4 grams fat per croquette.

1 four pound chicken
1 cup milk
2 Tbsp butter
4 Tbsp flour
2 tsp salt
2 tsp onion juice
2 Tbsp chopped parsley
1/4 tsp grated nutmeg
1/4 tsp white pepper
dash cayenne
1 egg, beaten
1 Tbsp water
bread crumbs

Draw, truss the chicken, put it into boiling water.
Boil it rapidly for ten minutes, and let it simmer until tender.
Remove from water and cool.
When cold, remove the meat, rejecting the bones and skin.
Chop the meat with a chopping knife.  Do not put it through the meat grinder.
When fine, add all the seasoning and mix thoroughly.
Put the milk in a saucepan.
Rub the butter and flour together.
Add that mixture to the milk.
Stir and cook over medium heat until you have a smooth paste.
Add the chicken, mix thoroughly, and turn out to cool.
Beat the egg with a tablespoon of water.
When cold, form the mixture into 10 croquettes.
Dip the croquettes in the egg mixture and then roll them in dry bread crumbs.
Fry in deep hot fat.