CookEat Recipe
Chicken and Mushroom Croquettes with Cream Sauce
Fried crumb-coated cooked-chicken croquettes with mushroom and herbs, served with warm cream sauce.
Method
Steps
Step 1
For the proposed cream sauce, melt the measured 30 g sauce butter, cook flour for 1 minute without browning.
Step 2
Then whisk in milk gradually. Simmer 4–5 minutes until smooth and thick.
Step 3
Stir in cream, the sauce's half teaspoon salt and white pepper and heat gently. Use the amount named by the dish.
Step 4
Mix minced cooked chicken, cooked dry mushrooms, parsley, thyme, the separate 15 g mixture butter, two eggs, 40 g proposed binder breadcrumbs, the separate half teaspoon salt and the other seasonings; chill until firm enough to shape about twelve croquettes.
Step 5
Beat the remaining egg separately for coating. Dip each croquette in it, then in the separate 100 g fine coating breadcrumbs. Fry in hot lard in batches until golden and the centres reach 74 °C; drain well.
Step 6
Serve hot with the proposed cream sauce beside the croquettes and parsley visible.
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