LOCATION: Recipes >> Poultry >> Croquettes 02
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Croquettes 02
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TURKEY CROQUETTES
Serving Size : 8
4 tbs butter or margarine
4 tbs flour
1 cup stock
1/2 tsp celery salt
3 sprigs parsley, chopped
1/2 onion, grated or chopped
2 cups cooked turkey, chopped
1 egg beaten with 1 tbsp. water
salt and pepper to taste
Melt butter in saucepan, when butter is hot but not colored, add
flour in one amount, take pan off the burner and whisk vigorously
until it forms a ball. Put back on the burner and slowly while
stirring add small amounts of stock. The sauce will thicken quickly.
Add the chopped turkey, grated onion, chopped parsley and spices.
Pour sauce on a cool, deep plate and cover with plastic wrap. Let
cool in refrigerator for about 3 hours. Divide chilled mixture
into 8 portions and shape into cylinders or balls. Chill again
for 1/2 hour. Roll into bread crumbs, dip in egg wash and roll
again in bread crumbs. Cool. At this point the coquettes can be
frozen for later use. Fry coquettes a few at the time, in deep
fat, which has been heated to a temperature of 365 F. Let drip on
paper towels while frying the rest. Serve with mustard. Enjoy.
Note: other left-over meats can be used i.e. veal, chicken, shrimp
or lobster, etc.
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Bremloe, May 15, 2006 - 11:47 AM
Reviewer: bremloe from New Jersey
An authenic, elegant with no betty crocker/condensed soup bs ingredients. Try this with the addition of a little fresh tarrragon in the mix . I just melted some butter, shallots and finished with a bit of white wine for a quick sauce.
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