INGREDIENTS
4 CUPS COOKED CHICKEN, BROKEN INTO PIECES
1 CUP CHOPPED CELERY
4 TBS. BUTTER
4 TBS. FLOUR
1 CUP MILK
1 TSP. SALT
1/4 TSP. PEPPER
1 EGG, BEATEN WITH 1 TBS. MILK
FRESH BREAD CRUMBS
Directions
SAUTEE ONION AND CELERY IN BUTTER IN SMALL SAUCEPAN UNTIL ONION IS TRANSPARENT. BLEND FLOUR. ADD MILK; HEAT, STIRRING CONSTANTLY. WHEN SLIGHTLY THICKENED, ADD SALT AND PEPPER.
SIMMER JUST 3 MINUTES. ADD SAUCE TO CHICKEN AND CHILL.
SHAPE CHICKEN INTO PATTIES. DIP INTO EGG AND FRESH BREAD CRUMBS.
PLACE CROQUETTES ON PLATE WAX PAPER AND CHILL FOR 3 HOURS.
FRY CROQUETTES IN OIL UNTIL BROWNED ON ALL SIDES. DRAIN ON PAPER TOWELS.
ENJOY!!
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