|Ground cooked chicken||2 Cup (32 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Minced onion||1 Tablespoon|
|Minced green pepper||1 Tablespoon|
|Chopped blanched toasted almonds||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Veloute sauce||1 Cup (16 tbs)|
Combine chicken, soft bread crumbs, eggs, 2 tablespoons milk, onion, green pepper, salt, savory, pepper, and almonds in medium-size bowl; chill about 2 hours.
Shape into 8 cylindrical croquettes, each 1 inch in diameter; roll in fine dry bread crumbs; dip in 1/2 cup milk; roll again in crumbs; brush off loose crumbs.
Heat fat in deep heavy kettle to 365Â° or 375 (a 1-inch cube of bread will brown in about 1 minute).
Fry croquettes, 2 or 3 at a time, 2 minutes, or until golden-brown; drain on absorbent paper.
Serve on heated platter with Veloute Sauce.