Ingredients Jump to Instructions ↓

  1. 3 tbsps butter

  2. 5 tbsps olive oil

  3. 3/4 cup flour

  4. 1-1/2 cups milk

  5. 1/2 cup chicken broth

  6. salt

  7. pepper

  8. dash nutmeg

  9. 1 cup very finely chopped boiled chicken breast

  10. 1/2 cup very finely minced cured ham

  11. flour for dusting

  12. 2 eggs lightly beaten

  13. bread crumbs

  14. oil for frying

  15. 3 minutes, stirring constantly. gradually add milk, broth, salt (very little if ham is salty), pepper, and nutmeg & cook over a medium flame, stirring constantly, until sauce is thickened and smooth. add chicken and ham and continue cooking and stirring

  16. 10 minutes more, until the sauce reaches the boiling point. check the seasoning, adding more salt if neessary, then cool. refrigerate until cold, at least

  17. 3 hours. (the croquettes may be made up to this point the day before.) flour a work surface and divide the mixture into balls of about 1 tbsp each, rolling with floured hands. dip in egg, corat iwth crumbs and fry in hot oil, at least

  18. 1" deep, turning several times until golden. drain. they may be kept warm in a

  19. 200 F oven for about 30 minutes, or reheated.


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