- 4 tbs. butter or margarine
- 4 tbs. flour
- 1 cup of stock
- 1/2 tsp. celery salt
- 3 sprigs parsley, chopped
- 1/2 onion, grated or chopped
- 2 cups cooked turkey, chopped
- 1 egg beaten with 1 tbsp. water
- salt & pepper to taste
- Melt butter in saucepan, when butter is hot but not brown, add flour in one amount, take pan off the burner and whisk vigorously until it forms a ball.
- Put back on the burner and slowly while stirring add small amounts of stock. The sauce will thicken quickly.
- Add the chopped turkey, grated onion, chopped parsley and spices.
- Pour sauce on a cool, deep plate and cover with plastic wrap. Let cool in refrigerator for about 3 hours.
- Divide chilled mixture into 8 portions and shape into cylinders or balls. Chill again for 1/2 hour.
- Roll into bread crumbs, dip in egg wash and roll again in bread crumbs. Cool. At this point the coquettes can be frozen for later use.
- Fry coquettes a few at the time, in deep fat, which has been heated to a temperature of 365 F. Let drip on paper towels while frying the rest.
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