Recipe: Chicken Croquettes and Veloute Sauce (Joy of Cooking)

CHICKEN CROQUETTES

"A classic croquette is a mixture of very thick veloute sauce and cooked poultry that is shaped, breaded, and deep-fried. This old-fashioned but extremely satisfying dish may be served with a sauce or a squeeze of lemon juice. Accompany the croquettes with a green vegetable and mashed potatoes or rice."

1/2 recipe Veloute Sauce (recipe follows)
1 tablespoon unsalted butter
1 cup chopped onions
2 1/2 cups chopped skinless, cooked chicken
1/4 cup chopped fresh parsley
1/2 teaspoon ground white or black pepper
1/2 teaspoon dried thyme
1/8 teaspoon ground nutmeg
Salt to taste
1 1/2 cups fresh breadcrumbs
1/2 cup all-purpose flour
2 large eggs
8 cups vegetable oil or 3 pounds solid vegetable shortening (for frying)
Lemon wedges or cranberry sauce (for serving)

Prepare 1/2 recipe Veloute Sauce with following recipe using 4 tablespoons unsalted butter and 1/4 cup flour. Set aside.

Melt butter in a medium saucepan over medium-low heat: Stir in chopped onions. Cook, stirring often, until tender but still crunchy, 7 to 10 minutes.

Add the reserved Veloute Sauce and cook for 1 minute. Scrape the sauce into a large bowl and combine thoroughly with the cooked chicken, parsley, ground white or black pepper, thyme, nutmeg, and salt to taste. Press a sheet of plastic wrap directly on the surface of the mixture and refrigerate until very cold and firm, at least 2 hours.

WHEN READY TO COOK THE CROUQUETTES:
Spread bread crumbs and flour in an even layer on 2 separate plates.
Whisk the eggs together in a wide shallow bowl.

Drop a generous 1/4-cup scoop of the croquette mixture onto the flour and gently roll until the rough ball is evenly coated. Roll in the beaten egg, then transfer to the breadcrumbs and roll until coated on all sides. While rolling, shape the croquette into an oval, cylinder, or pyramid. Set aside on a plate. Repeat with the remaining mixture to make 8 croquettes.

Heat oil or shortening to 375 degrees F in a deep-fryer or deep, heavy pot over medium-high heat. Gently drop 4 croquettes in the hot fat and fry until deep brown on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Fry the remaining croquettes in the same manner.

Arrange on 4 plates or on a platter and serve with lemon wedges or cranberry sauce.

Makes 8 crouquettes, 4 servings

VELOUTE SAUCE
Makes about 2 cups

"A veloute, named for its velvety texture, is made exclusively with any "white" or light-colored stock, The resulting sauce is more ivory-colored than bechamel, which is made with milk, Because it is made with stock a veloute is slightly translucent, Traditionally, it is served with the same kind of food that was used to make it - for example, made with chicken stock and served with chicken. A veloute can also be used to bind ingredients. Allowing the sauce to simmer gently for an extra 15 minutes will remove any trace of a floury taste."

1/2 cups chicken stock
3 tablespoons butter, preferably unsalted
3 tablespoons all-purpose flour
1/4 cup minced mushrooms (optional)
Salt and ground black pepper to taste
1 to 2 tablespoons unsalted butter, softened

Heat chicken stock, stirring occasionally, in a small saucepan over medium heat until hot.

Meanwhile, melt butter in a medium, heavy saucepan over low heat. Stir in flour. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the roux is fragrant and ivory colored or just lightly darkened, about 6 minutes. Remove from the heat and let cool for 1 minute. Gradually whisk in the stock along with mushrooms (optional).

Return the saucepan to the heat and bring the sauce slowly to a simmer, whisking to prevent lumps. Cook the sauce, stirring often and skimming any skin that forms on the surface, over medium-low heat, without boiling, until it is thick enough to coat the back of a spoon, about 20 minutes. Strain through a fine-mesh sieve, if desired. Season with salt and ground black pepper to taste.

Just before serving, whisk in 1 to 2 tablespoons butter, softened.

Source: Joy of Cooking: All About Chicken by Irma S. Rombauer, Ethan Becker and Marion Rombauer Becker