ingredients
serves 4
2 chicken wing portions
1/2 pint chicken stock
1/2 cup flaked almonds
1/4 cup butter
1 tablespoon All purpose flour
4 tablespoons milk
2 eggs
1/4 teaspoon mace
salt and pepper
seasoned flour
toasted breadcrumbs
oil for frying
3/8 cup whole almonds, blanched
method
1. Place the chicken portions in a saucepan with the stock. Cover and cook gently for 40 minutes, until tender, then leave to cool in the stock.
2. Remove the chicken, reserving the stock. Strip all the flesh from the joints and mince it with the flaked almonds.
3. Melt 1 tablespoon of the butter in a saucepan and stir in the flour. Gradually stir in the milk and 3 or 4 tablespoons of the stock, then bring to the boil.
4. Off the heat, blend in 1 egg yolk, the mace and seasoning. Add the minced chicken and mix well. Chill.
5. Shape the chicken mixture into twelve croquettes. Beat the remaining egg white with the egg.
6. Coat the croquettes in seasoned flour, then in the beaten egg and egg white, and finally toss them in the breadcrumbs.
7. Fry the croquettes, four at a time, in deep hot oil for about 5 minutes, until crisp and golden brown. Drain well on absorbent kitchen paper.
8. Fry the almonds in the remaining butter and serve with a mixed salad.
