1 cup croquette sauce, recipe to follow
Salt and pepper to taste
3/4 cup bread crumbs
1 egg, beaten
Combine chopped turkey with 1 cup of the sauce, salt and pepper. Chill for at least 1 hour. Shape into balls. Dip in crumbs, then in egg, then again in crumbs. Fry in deep fat at about 360 degrees to 370 degrees. If remaining sauce is too thick, thin with a little milk and heat through. Pour remaining sauce over the finished croquettes; serve hot. Chopped pimientos, finely chopped green pepper, or chopped mushrooms may be added to the croquettes.
Makes 4 to 6 servings.
Sauce
3 tablespoons butter
5 tablespoons flour, sifted
1 cup milk
1/4 teaspoon celery salt
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1 teaspoon grated onion
1/4 teaspoon salt
1/8 teaspoon pepper
In saucepan over medium-low heat, melt butter; add flour. Blend thoroughly, until smooth and bubbly; add milk, celery salt, lemon juice and Worcestershire sauce, grated onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook until thickened, stirring constantly.
Makes 2 1/2 cups sauce.