Chicken Croquettes

[Poultry and Game]

55g/2oz butter

1 small onion, chopped

30g/1oz mushrooms, chopped

55g/2oz plain flour

290ml/½ pint milk or milk and white stock mixed

salt and freshly ground black pepper

1 teaspoon chopped fresh parsley

oil for deep frying

1 egg yolk

lemon juice

285g/10oz cooked chicken, finely diced or minced

seasoned plain flour

1 egg, beaten

dried white breadcrumbs

1. Melt the butter in a pan and add the onion. Cook until soft but not coloured, the add the mushrooms and cook for 1 more minute.

2. Add the flour and cook, stirring, for 1 minute. Remove from heat and stir in milk. Return to the heat and bring slowly to the boil, stirring continuously. Simmer for 2-3 minutes, season with salt and pepper and add the parsley. Remove from heat and allow to go completely cold. The sauce should be very thick.

3. Meanwhile heat oil until a crumb will sizzle in it.

4. When the sauce is cold, beat in the egg yolk, add a squeeze of lemon juice and stir in the chicken.

5. With floured hands, shape the mixture into cylinders about 3.5cm/1½in long.

6. Coat with beaten egg then the breadcrumbs.

7. Deep fry until golden brown. Drain on kitchen paper and serve immediately.