Basic Croquette Sauce Food

CHICKEN CROQUETTES

Steps:

• For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
• Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
• For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
• Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.

KOROKKE (POTATO & MEAT CROQUETTE)

Steps:

• Gather all the ingredients.

BASIC CROQUETTE SAUCE

Steps:

• Melt the butter, then stir in the flour and rub hard with a wooden spoon to make a smooth paste. Stirring constantly, gradually add remaiing ingredients. Cook over low heat, stirring constantly until sauce is very thick. Remove from heat and allow to cool.

CHICKEN CROQUETTES AND MUSHROOM SAUCE

Steps:

• Combine first 5 ingredients in a large saucepan; bring to a boil.
• Cover, reduce heat, and cook 15 minutes or until chicken is tender.
• Remove chicken from broth; strain broth, reserving 1 1/2 cups. Set aside.
• Position knife blade in food processor bowl.
• Place chicken in processor bowl; process 45 seconds or until chicken is finely chopped, but not smooth. Set aside.
• Saute 1/2 cup diced celery and 1/2 cup diced onion in a large skillet coated with cooking spray.
• Remove from heat.
• Stir in chicken, egg substitute, salt, and pepper.
• Combine cornstarch, milk, and 1/2 cup reserved broth in a small saucepan.
• Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly.
• Stir sauce into chicken mixture; shape into 6 croquettes.
• Combine cracker crumbs and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
• Bake at 375°F for 30 minutes or until thoroughly heated.
• Serve with Mushroom Sauce.
• Yield: 6 servings Mushroom Sauce: Saute mushrooms in margarine in a saucepan over medium heat.
• Add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually stir in chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.
• Stir in salt and pepper.
• Yield: 1 1/2 cups.

POTATO CROQUETTES

Steps:

• In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
• Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.