Croquettes Recipe
- 1/3 cup of butter
- 3 tablespoons of arrowroot
- 1 cup of heavy cream
- ¼ teaspoon of salt
- 1 cup of cooked chicken
- 1 teaspoon of onion juice
- Few drops of lemon juice
- 1 tablespoon of chopped parsley
- 1 teaspoon of salt
- ¼ teaspoon of black pepper
- 2/3 cup of Bechamel Sauce for Croquettes (see above)
- Oil, for frying
- 1 cup of ham, finely chopped
- 1 teaspoon onion juice
- 2 tablespoons of grated Switzerland Swiss cheese
- 1 teaspoon of tomato sauce
- 1 tablespoon of chopped olive
- ½ cup of Bechamel Sauce for Croquettes (see above)
- Egg, for dipping
- Breadcrumbs, for coating
- Oil, for frying
- 1 cup of cooked, shredded, salt cod
- 1½ cups of mashed potatoes
- 1 teaspoon of chopped parsley
- ½ teaspoon of ground ginger
- ½ teaspoon of black pepper
- 1 egg, well beaten
- Breadcrumbs
- Oil, for frying
- Béchamel sauce:
- Use 2/3 cup of chicken stock and only ½ cup of cream if you wish. Melt the butter and add the arrowroot, or if this is unavailable, add well-sifted flour. Blend these well and cook for a minute. Stir in the cream and stock gradually and stir with a wire whisk. Once the sauce reaches the boiling point, simmer it for a minute or two.
- Chicken croquettes:
- Mix the chicken with seasonings and add 2/3 cup of the sauce. Allow this to cool, shape into balls, and fry.
- Ham croquettes:
- Mix the ham and seasonings and add 1/2 cup of the sauce. Blend well, form into balls, dip in beaten egg and breadcrumbs, and fry.
- Codfish croquettes:
- Mix the shredded codfish and the mashed potatoes well. Add the seasonings and the well-beaten egg. Form into balls and dip in egg and breadcrumbs and fry.
