Recipe - Chicken Curry Croquettes

One fourth cup Butter
1 teaspoon Celery seed
One half cup Flour
1 teaspoon Onion grated
1 cup Milk
1 teaspoon Gravy extract
2 cup Chicken, cooked chopped
One fourth teaspoon Curry powder
One fourth cup Celery chopped
1/8 teaspoon Pepper
2 tablespoon Parsley chopped
1/8 teaspoon Hot pepper sauce
2 tablespoon Lemon juice
2 Eggs unbeaten
1 teaspoon Salt
CRISPY BATTER
2 Egg yolks
2 tablespoon Butter melted
2/3 cup Milk
2 tablespoon Lemon juice
One half teaspoon Salt
One fourth teaspoon Curry powder
1 cup Flour allpurpose
2 Egg whites
CHICKEN SAUCE
10 One half ounce Cream of chicken soup
Drained
One half cup Milk
1 teaspoon Onion grated
One fourth cup Mushroom stems and pieces
1/8 teaspoon Curry powder

Melt butter in saucepan over low heat. Stir in flour. Gradually add milk.
Cook, stirring constantly, until thick. Add chicken, celery, parsley,
lemon juice, salt, celery seed, onion, gravy extract, curry powder, pepper
and hot pepper sauce. Stir in eggs. Heat thoroughly, stirring constantly.
Spread in 8 or 9inch piepan, lined with foil. Freeze 1 One half to 2 hours
until partially frozen. Cut into 16 wedges. Dip into Batter. Drain off
excess Batter. Fry in deep hot fat (365 degree) fro 4 to 5 minutes,
turning once, until golden brown. Drain on absorbent paper. Serve with hot
chicken Sauce.

CRISPY BATTER: Beat egg yolks with milk and salt in large mixing bowl
until well blended. Stir in flour. Blend in butter, lemon juice and curry
powder. Beat egg whites until soft peaks form. Fold into batter.

CHICKEN SAUCE: Combine soup, milk, mushroom pieces, onion and curry
powder. Heat thoroughly.

Recipe By :

From: Terri Woltmon
Date: 041594 (20:09) Number: 208 From Ned's Opus Date:
041594 (20:09) Num (4) Cooking

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip