Ingredients Jump to Instructions ↓

  1. Sauce

  2. 3 tablespoons butter

  3. 5 tablespoons flour, sifted

  4. 1 cup milk

  5. 1/4 teaspoon celery salt

  6. 1/4 teaspoon lemon juice

  7. 1/4 teaspoon Worcestershire sauce

  8. 1 teaspoon grated onion

  9. 1/4 teaspoon salt

  10. 1/8 teaspoon pepper

  11. 2 cups turkey, diced (may use chicken, ham or fish)

  12. 1 cup croquette sauce

  13. salt and pepper to taste

  14. 3/4 cup bread crumbs

  15. 1 egg, beaten

Instructions Jump to Ingredients ↑

  1. Sauce: In saucepan over medium-low heat, melt butter; add flour. Blend thoroughly, until smooth and bubbly; add milk, celery salt, lemon juice and Worcestershire sauce, grated onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook until thickened, stirring constantly. Makes 2 1/2 cups sauce.

  2. Combine diced turkey with 1 cup of the sauce, salt and pepper. Shape into balls. Dip in crumbs, then in egg, then again in crumbs. Fry in deep fat at about 360 to 370. If remaining sauce is too thick, thin with a little milk and heat through. Pour remaining sauce over the finished croquettes; serve hot. Chopped pimientos, finely chopped green pepper, or chopped mushrooms may be added to the croquettes.

  3. Serves 4 to 6.

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