Preparation:
Melt butter in a small saucepan over medium heat. Add 2 tablespoons flour and nutmeg and cook 2 minutes. Gradually add milk, stirring constatnly, until mixture starts to thicken. Cook 2 minutes longer. Remove from heat and set aside.
Assemble and attach food grinder using coarse grinding plate. Turn to speed 4 and grind chicken into bowl. Add milk mixture, lemon juice, salt, pepper, sage, parsley, onion, and chicken broth. Attach bowl and flat beater. Turn to speed 2 and mix 1 minute. Shape into mixture into 8 cones. Refrigerate 15 minutes.
Coat each croquette with remaining flour, then egg, then bread crumbs. Heat 1-inch of oil to 365 F in a 12-inch skillet over mediumhigh heat. Fry croquettes 3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with chicken cream sauce.
CHICKEN CREAM SAUCE INSTRUCTIONS: Melt butter in a small saucepan over medium heat. Add flour and cook 1 minute. Gradually add chicken broth and stir until mixture is smooth and thick. Cook 2 minutes longer, stirring occasionally. Stir in heavy cream. makes 1 cup. |
