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Chicken And Sweetbread Croquettes

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  Sweetbreads 2 (1 Pair)
  Water 1 Cup (16 tbs)
  Onion 1⁄2 , minced
  Pickling spice 1 Teaspoon
  Salt To Taste
  Ground cooked chicken 3 Cup (48 tbs) (Meat And Skin)
  Butter/Margarine 6 Tablespoon
  All purpose flour 6 Tablespoon
  Light cream 1 1⁄2 Cup (24 tbs)
  Onion juice 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Cayenne 1 Dash
  Minced parsley 1 Tablespoon
  Eggs 2
  Seasoned bread crumbs 1 Cup (16 tbs)
  Fat 2 Cup (32 tbs) (For Frying)

Soak sweetbreads in ice water 15 minutes; drain.
Cover with boiling water; add minced onion, pickling spice, and 1 tea spoon salt.
Simmer 20 minutes.
Drain; cover with ice water for 5 minutes.
Mince fine, discarding membrane and tubes.
Mix with ground chicken.
Melt butter.
Stir in flour.
Gradually stir in cream.
Add onion juice, nutmeg, cayenne, and 1 teaspoon salt.
Cook, stirring constantly, over low heat until smooth and thick.
Add parsley and mix enough white sauce with chicken and sweetbreads to make a mixture stiff enough to hold its shape.
Spread in greased shallow pan and chill thoroughly.
Shape into croquettes about 1 x 1 x 2 1/2 inches.
Dip each croquette into beaten egg, then roll in crumbs, covering completely.
Let dry in a cool place or a refrigerator for 30 minutes or longer.
Fry only a few at a time.
Drop into hot deep fat (390°F on fat thermometer) and fry until golden brown, for about 2 to 4 minutes.

Recipe Summary

Difficulty Level: 
Better Buy
Main Dish

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Chicken And Sweetbread Croquettes Recipe