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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 24 |
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Directions: 1. In a medium-size saucepan, melt butter over moderately low heat.
Add flour and cook, stirring for 1 minute without browning. Whisk in
the broth. Add the onion, salt, mustard, cayenne, and black pepper.
Bring to a boil, stirring, and cook until thick and smooth.
2. Remove from heat and stir in chicken and almonds. Spread mixture
in a pie plat and let cool; then cover and refrigerate for several
hours until firm.
3. At least 45 minutes before serving, beat the egg in a shallow
bowl. Spread the bread crumbs out on a sheet of wax paper. Scoop up
spoonfuls of the cold chicken mixture and roll into 1/2-inch balls.
Roll in eht egg, then dredge in the bread crumbs to coat. Set aside
on a baking sheet and refrigerate for at least 30 minutes (or up to
serveral hours) before serving time.
4. Heat 3 inches of oil in a deep-fat fryer or large saucepan to
375F. Fry the balls in batches without crowding until golden brown,
to 5 minutes. Serve hot, with dipping sauces on the side.
| Ingredients:
3 Tablespoon(s) Butter
3 Tablespoon(s) Flour
2 Cup(s) Chicken broth
1 Tablespoon(s) Grated onion
3/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Dry mustard
1/4 Teaspoon(s) Cayenne pepper
1/8 Teaspoon(s) Black pepper
2 Cup(s) Chopped cooked chicken
1/4 Cup(s) Chopped slivered almonds
1 Egg
2 Cup(s) Seasoned bread crumbs |
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