Recipe - Crispy Chicken Croquettes

2 tablespoon Chopped onion
1 tablespoon Butter or margarine; melted
1 tablespoon Allpurpose flour
Three fourths cup Water
1 One fourth teaspoon Chickenflavored bouillon
granules
One half teaspoon Dry mustard
One half teaspoon Pepper
4 cup Finely chopped cooked
chicken
1 Egg; beaten
3 tablespoon Dry white wine
1 cup Round buttery cracker crumbs
Vegetable oil

PEPPERY CREAM SAUCE
3 tablespoon Butter or margarine
3 tablespoon Allpurpose flour
1 One half cup Milk
One half teaspoon Salt
One half teaspoon Pepper

Saute onion in butter in a large saucepan until tender. Add flour,
stirring until smooth. Cook 1 minute, stirring constantly. Gradually add
water; cook over medium heat, stirring constantly, until thickened and
bubbly. Stir in bouillon granules and next 5 ingredients. Cook over medium
heat 35 minutes, stirring constantly. Remove from heat; cover and chill.

Shape mixture into croquettes, and roll in cracker crumbs. Pour oil to
depth of 34 inches into a Dutch oven; heat to 350 degrees. Fry chicken
until golden brown. Drain on paper towels. Serve with Peppery Cream Sauce.
Yields
10 croquettes.

Peppery Cream Sauce: Melt butter in heavy saucepan over low heat; add
flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually
add milk; cook over medium heat, stirring constantly, until thickened and
bubbly. Stir in salt and pepper. Yields 1One half cups.

MAGAZINE ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.