CHICKEN CROQUETTES, No. 1

Ingredients

• 1/2 tablespoon All-purpose flour
• 1 tablespoon Butter (or chicken fat) (Originally chicken fat. Substituted with butter for modern preference.)
• 1/2 cup Chicken stock
• 1/2 teaspoon Onion juice
• 1/2 teaspoon Lemon juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 1/2 cups Cooked chicken, finely chopped
• 1 pair Cooked brains (optional) (Optional ingredient. Omitted if not desired.)
• 1 each Egg, well-beaten
• 1 each Egg, beaten (For coating)
• 1 cup Breadcrumbs, powdered (Or cracker crumbs, for coating)
• 2 cups Vegetable oil (for frying) (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a saucepan, cook the flour in the butter (or chicken fat) over medium heat for about 1 minute, stirring constantly. Gradually whisk in the chicken stock until smooth. Add the onion juice, lemon juice, salt, and pepper. Cook, stirring, until the mixture thickens, about 3-5 minutes. Remove from heat.
2. 2Add the chopped chicken (and cooked brains, if using) to the sauce and mix well. Stir in the well-beaten egg. Transfer the mixture to a flat dish and refrigerate for at least 30 minutes, or until firm enough to handle.
3. 3Once the mixture is chilled, shape it into small cones. Dip each cone in beaten egg, then roll in powdered breadcrumbs, ensuring they are fully coated.
4. 4Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the coated croquettes into the hot oil and fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels.