Chicken And Sweetbread Croquettes
|Sweetbreads||2 (1 Pair)|
|Water||1 Cup (16 tbs)|
|Onion||1⁄2 , minced|
|Pickling spice||1 Teaspoon|
|Ground cooked chicken||3 Cup (48 tbs) (Meat And Skin)|
|All purpose flour||6 Tablespoon|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Onion juice||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Minced parsley||1 Tablespoon|
|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.
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.