Croquettes
- 7 pounds [3 kg] leftover chicken or
5 pounds [2.1 kg] leftover chicken and 2 pounds [900 g] lean ham, dry parts removed
- 4 eggs
- 2 cups [500 ml] milk
- Fine breadcrumbs
- Fat for frying
'Special' Bechamel Sauce
- 21 ounces [596 ml] white roux
- 8 cups / 2 quarts [2 L] milk
- 1 tablespoon / 1/2 ounce [15 ml / 14 g] salt
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- Use small pieces of cooked chickens.
- Remove all fat and cartilages from ham.
- Make sure that ham is fresh and that chicken smells good; if meat is slimy, it is possible that it tastes sour and it should not be used in this recipe.
- Finely mince chicken meat and ham.
- Prepare special bechamel sauce.
- Add minced chicken and ham to sauce; thoroughly mix, with a wooden spoon.
- Cook until done, being careful not to let burn, stirring often; take away from heat.
- Shape into patties [1 patty = content of a no 30 laddle].
- Leave croquettes to cool on a floured baking sheet.
- Count 2 croquettes per serving.
- On a floured surface, roll croquettes into cylinders, approximately 1 1/4 inches [6 cm] long and 3/4 inch [2 cm] in diameter.
- Flatten ends with a palette knife.
- Beat eggs with milk.
- Roll croquettes into fine breadcrumbs and then into the eggs mixture [dip into breadcrumbs with one hand and in eggs mixture with the other].
- Finish with breadcrumbs.
- Leave croquettes to dry for a little while before frying.
- Deep fry croquettes at 375°F [190°C], needed quantity for each serving only, until golden brown [it should take approximately 1 1/2 minutes].
- Keep fat clear; clarify often.
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