|Minced shallot||2 Tablespoon|
|Flour||1 1⁄2 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
|Ground turkey||2 Cup (32 tbs)|
|Chopped parsley||1 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Cooking oil||2 Teaspoon|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Fat/At 375f||2 Cup (32 tbs) (For Deep Frying)|
Melt butter in a skillet.
Cook shallot over low heat until translucent.
Stir in flour.
Gradually add chicken broth, blending until smooth.
Remove from heat and beat in 2 egg yolks.
Add turkey, parsley, salt, and pepper; mix well.
Spread mixture on a platter and cool in refrigerator.
Shape mixture into small balls.
Coat balls with a mixture of 2 egg yolks and oil and then roll in bread crumbs.
Fry in heated fat until golden.
Drain on absorbent paper.
Serve with Tomato Sauce Creole