Turkey Croquettes


  • 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
  1. 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.
  2. Put back on the burner and slowly while stirring add small amounts of stock. The sauce will thicken quickly.
  3. Add the chopped turkey, grated onion, chopped parsley and spices.
  4. Pour sauce on a cool, deep plate and cover with plastic wrap. Let cool in refrigerator for about 3 hours.
  5. Divide chilled mixture into 8 portions and shape into cylinders or balls. Chill again for 1/2 hour.
  6. 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.
  7. 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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