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See below ingredients and instructions of the recipe
3 tb Butter 1/2 c Mayonnaise
3 tb Flour, plus extra for 2 c Minced cooked chicken
-dredging 1 Egg, beaten
1/2 c Plus 1 Tbsp. milk 1 c Finely crushed saltine
1/4 ts Salt -cracker
1/4 ts Pepper Crumbs
Melt butter in a heavy saucepan over low heat; add 3 Tbsp. flour,
stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add 1/2 cup milk; cook over medium heat, stirring
constantly, until mixture leaves sides of pan. Stir in salt and
pepper. Remove from heat; stir in mayonnaise and chicken. Cover and
chill 1 hour.
Shape chicken mixture into 6 balls or logs. Combine egg and 1 Tbsp.
milk, mixing well. Dredge croquettes in flour, dip in egg mixture,
and roll in cracker crumbs. Deep-fry, a few at a time, in hot oil
(370 degrees) for 3 to 5 minutes, or until golden brown. Drain on
Yields: 6 servings From: "Original Whistle Stop Cafe Cookbook"
Posted by: Debbie Carlson -
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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