Sunbeam 3241, 3240 manual Cream Sauce For Croquettes

Combine:

l-1/2 cups minced chicken or veal with:

l/2 cup sauteed mushrooms, minced celery or minced nuts Add, until these ingredients are well bound:

about 3/4 cup hot Veloute Sauce (recipe at end of section)

Cool, shape, bread, dry and deep-fat fry the croquettes as directed

in About Croquettes at beginning of section above. Drain on absorbent paper.

Heat in juice until plump: 1 pint oysters

Drain them. Reserve the juice. Dry them. Melt:

2 tablespoons butter

Saute slowly in the butter until golden: 3 tablespoons minced onion

Stir in, until blended: l/4 cup flour

Slowly add:

1 cup oyster juice and Chicken Stock (recipe at end) correct the seasoning

and add:

a few grains cayenne a few grains nutmeg

Stir in:

l/2 cup cooked minced chicken Reduce the heat and add:

3 beaten egg yolks1 tablespoon minced parsley Allow mixture to thicken. Whip until stiff and fold into the chicken mixture:

l/2 cup heavy cream

Spread the mixture on a platter. Cool. Dip the oysters one at a time in the chicken mixture until they are well coated. Shape, bread, dry and fry the croquettes as directed in About Croquettes at beginning of section above. Drain them on absorbent paper. Garnish with lemon slices, parsley or watercress.

CREAM SAUCE FOR CROQUETTES

Melt over low heat:

3 tablespoons butter

Add and blend over low heat for 3 to 5 minutes: 3 tablespoons flour

Stir in slowly: 1 cup milk

Add:

1 small onion studded with 2 or 3 whole cloves

small bay leaf

Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Place in a 350” oven for 20 minutes to cook slowly. Strain the sauce and serve.

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