3 Tb. fat
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
1 c. chicken stock or cream
2 c. cold chicken, chopped
1/4. mushrooms, chopped
1 tsp. parsley, chopped
1 egg
Fine bread crumbs
Melt the fat in a saucepan, add the flour, and stir until well blended.
Add the salt, pepper, and paprika. Heat the stock or cream and add to
the mixture in the saucepan. Stir constantly until the sauce is
completely thickened. Then add the chopped chicken, mushrooms, and
parsley. When cold, shape into oblong croquettes, roll in the egg,
slightly beaten, and then in fine crumbs. Fry in deep fat until brown.
Serve with a garnish or some vegetable, such as peas, diced carrots, or
small pieces of cauliflower, as well as with left-over chicken gravy or
well-seasoned white sauce.
76. TURKEY HASH.--Possibly the simplest way in which to utilize
left-over turkey meat is to make it up into hash. Such a dish may be
used for almost any meal, and when made according to the recipe here
given it will suit the taste of nearly every person.