Chicken Croquettes
11/2 cups chopped cold cooked fowl- chicken works the best
11/2 teaspoon of kosher salt or to taste
1/2 teaspoon of celery salt
a few grains of cayenne pepper
1 teaspoon of lemon juice
a few drops of onion juice
1 teaspoon of parsley
1 cup thick white sauce
Take 11/2 cups of finely chopped cold cooked fowl, mix into the minced meat 11/2 teaspoon of kosher salt and 1/ 2 teaspoon of celery salt. add a few grains cayenne; mixed into farci meat 1 teaspoon of lemon or lime juice, add a few drops of onion juice and 1 teaspoon of finely chopped parsley; then fold in and 1 cup thick white sauce. Mix ingredients as they are mentioned above in this sequence. Cool the minced meat if hot and shape into croquette balls. Dip the meatballinto the well beaten eggs and then dip it into the cracker crumbs, or bread crumbs (GRAHAM CRACKERS works the best) and fry in the deep cast iron skillets the same way as other croquettes- until it gets nicely brown. It must be remembered that the dark meat of a fowl does not require as much sauce as that of the white meat of the fowl. Croquette mixtures must be as soft as possible in order for the croquettes to be soft and creamy inside.