|Coarsely ground cooked chicken||2 Cup (32 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Eggs||2 , well beaten|
|Minced onion||1 Tablespoon|
|Minced green pepper||1 Tablespoon|
|Finely chopped blanched toasted almonds||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Melted shortening/Lard / salad oil||2 Cup (32 tbs) (To Make A 3 Inch Depth In Kettle)|
|Veloute sauce||4 Tablespoon (adjust quantity as needed)|
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 375Â° (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 a heated platter with Veloute Sauce.