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 butter, cook flour for 1 minute without browning, then whisk in milk gradually. Simmer 4–5 minutes until smooth and thick; stir in cream, salt and white pepper and heat gently. Use the amount named by the dish.
Step 2
Mix minced cooked chicken, cooked dry mushrooms, parsley, thyme, butter, two eggs, 40 g proposed binder breadcrumbs and seasonings; chill until firm enough to shape about twelve croquettes.
Step 3
Dip each in beaten egg and fine crumbs. Fry in hot lard in batches until golden and the centres reach 74 °C; drain well.
Step 4
Serve hot with the proposed cream sauce beside the croquettes and parsley visible.
Cooked it? Rate it.
Cooked 0 times