Chicken Croquettes (Twenty-five croquettes)

Ingredients

• 3 lbs Cooked Chicken, finely cut
• 1 lb Cooked Veal, finely cut
• 4 tablespoons Chopped Green Pepper
• 1/2 teaspoon Paprika
• 2 teaspoons Salt
• 1 cup Chicken Fat (or Butter) (Originally chicken fat. Substituted with butter for modern preference.)
• 1/2 cup Flour
• 1 tablespoon Salt
• 2 cups Milk
• 2 large Eggs
• 3 tablespoons Water
• 3 cups Cracker Crumbs
• 3 cups Oil for frying (Quantity estimated (not specified in original recipe))

Instructions

1. 1Melt the chicken fat (or butter) in a saucepan over medium heat. Add the flour and 1 tablespoon of salt, and mix well to form a roux. Gradually whisk in the milk, stirring constantly to prevent lumps. Continue stirring until the mixture thickens and becomes creamy, about 5 minutes. This cooks the flour thoroughly.
2. 2Beat the mixture for 1 minute to make it creamy. Add the cooked chicken, cooked veal, chopped green pepper, paprika, and 2 teaspoons of salt. Stir to combine. Allow the mixture to cool completely.
3. 3Take about 1 tablespoon of the cooled mixture and shape it into your desired shape, preferably conical. In a shallow dish, beat the eggs and water together. Dip each croquette into the beaten egg mixture, then roll in the cracker crumbs, ensuring they are fully coated.
4. 4Heat oil for frying in a deep fryer or large pot to 350°F (175°C). Carefully fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on brown paper or a wire rack.
5. 5Keep the croquettes hot in a warm oven (around 200°F / 93°C) until serving. Serve immediately.