Purefoy Chicken Croquettes
Recipe from the Purefoy Hotel Cook Book Talladega Alabama 1941
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- 2 cups chicken – left over, cut fine with scissors
- 2 eggs – beaten
- ½ lemon juice
- 2 cups rich chicken broth or cream of chicken soup
- 1 onion, small-grated
- ½ tsp dry mustard
- 2 tbsp Worchestershire sauce
- 1½-2 cups grated light bread crumbs (stale bread)
- Combine ingredients and mix thoroughly. Put on ice and chill.
- When cold shape mixture in medium-size balls. Roll in finely grated bread crumbs and put back on ice for hours.
- Fry in a basket with enough shortening to cover well.
- Drain on brown paper and serve hot.
- Be sure your shortening is piping hot and put 3 or 4 in basket at one time. They fry much better.
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