Chicken A La King Croquettes
|Vegetable shortening||4 Tablespoon|
|Canned chicken soup/Chicken broth /milk||1 Cup (16 tbs)|
|Cooked chicken||2 Cup (32 tbs), cut in small pieces|
|Canned pimiento||2 Tablespoon, chopped|
|Dried bread crumbs||1⁄2 Cup (8 tbs), sifted|
|Egg||1 , slightly beaten, with 1 tablesp. water|
|Mushroom sauce||2 Tablespoon|
Melt shortening in saucepan.
Add flour, salt, and pepper and blend.
Add chicken soup and cook until smooth and thick, stirring constantly.
Remove from heat.
Add chicken and pimiento, and blend well.
Spread mixture in shallow pan; chill until stiff.
Cut into croquettes with a 2 1/2" biscuit cutter.
Roll in crumbs, then in beaten egg, then in crumbs.
Fry until brown in fat or salad oil, 1 1/2" deep, heated to 370º F or hot enough to brown a day-old cube of bread in 60 seconds.
Drain on crumpled paper toweling.
Serve with Mushroom Sauce.