Picasso Chicken Croquettes

Recipe Ingredients

1/4 cup	49g / 1.7oz	Clarified butter
1/4 cup	15g / 0.5oz	White onion brunoise - see * Note
1 cup	62g / 2.2oz	All-purpose flour - divided
1/3 cup	78ml	Warm milk
1/3 cup	36g / 1.3oz	Celery root brunoise - see * Note
1/3 cup	36g / 1.3oz	Carrots brunoise - see * Note
6 oz	170g	Cooked boneless chicken - chopped finely
3		Eggs - beaten
3/4 cup	109g / 3.8oz	Bread crumbs
1/2 cup	118ml	Vegetable oil

Recipe Instructions

* Note: To make brunoise, finely dice or shred vegetables. Saute each vegetable in 2 tablespoons butter over medium heat for about 3 minutes.

In a large saucepan, place clarified butter and white onion brunoise. Saute onions until tender, about 5 minutes. Stir in 2/3 cup flour; mix well to form paste. Gradually stir in warm milk and stir with wooden spoon until smooth.

Add celery root and carrots to flour paste mix; stir well to incorporate. Add chicken and mix well. Place croquette mixture in pan; oil to prevent sticking. Cool overnight.

Shape paste into dumplings. Dip dumplings individually first in 1/3 cup flour, then eggs and bread crumbs. Heat oil over medium-high heat; fry dumplings about 3 minute each, or until golden brown in color.

This recipe yields 4 servings.

Source:
The Bergen Record, 09-20-2000

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