Turkey Croquettes With Dill Sauce
|Ground raw turkey||1 Pound|
|Grated onion||1 Teaspoon|
|All purpose flour||2 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Dried dill weed||1⁄2 Teaspoon|
|Ground nutmeg||1 Dash|
|Milk||1 1⁄4 Cup (20 tbs)|
|Hard cooked egg||1 , chopped|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
Heat wok over medium-high heat; add 1 tablespoon oil.
Cook turkey in hot oil till done, stirring constantly to break meat into fine pieces; drain off fat.
In 1-quart saucepan melt 3 tablespoons butter or margarine; stir in 1/4 cup flour.
Add 3/4 cup milk all at once; cook and stir till thickened and bubbly.
Cook and stir 1 minute longer.
Stir in cooked turkey and grated onion.
Cover and chill thoroughly.
To prepare dill sauce, in small saucepan melt 2 tablespoons butter or margarine.
Stir in 2 tablespoons flour, the mustard, salt, dillweed, nutmeg, and pepper.
Stir in 1 1/4 cups milk all at once.
Cook and stir till thickened and bubbly; cook and stir 1 minute longer.
Stir in the chopped egg; heat through but do not boil.
Cover and keep warm while frying croquettes.
Divide chilled turkey mixture into 12 equal portions; shape into balls.
Roll balls in bread crumbs; shape into cones by rolling with palms of hands.
Dip cones into a mixture of the beaten egg and water to coat; roll in bread crumbs again.
Wipe out wok; in wok heat 2 inches oil to 365°.
Fry 3 or 4 croquettes at a time for 1 1/2 to 2 minutes or till heated through, turning once.
Drain on paper toweling; keep warm in oven till all are cooked.