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Los Angeles Times

LET'S hit the high points of Judith Jones' career: pushed through the American translation of "The Diary of Anne Frank" and published Julia Child's "Mastering the Art of French Cooking." Edited food legends such as Child, Marcella Hazan, Madhur Jaffrey, ... Read more

Total time: 40 minutes, plus at least 5 hours chilling time | Serves 4
  • 3 tablespoons butter
  • 1/3 cup flour
  • 1 cup chicken broth
  • 2 cups finely minced cooked turkey
  • 3 green onions, finely chopped
  • 2 to 3 tablespoons chopped fresh parsley, chives, marjoram or mint or a combination
  • Salt
  • Freshly ground pepper
  • Flour for dredging
  • 1 beaten egg
  • 1 1/2 cups fresh bread crumbs
  • 1 quart or more canola oil for deep-frying

Step 1Melt the butter in a small saucepan, stir in the flour, and cook gently over low heat 2 to 3 minutes, stirring frequently. Off heat, pour in the chicken broth and whisk vigorously. Return the sauce to medium-low heat, bring to a simmer, stirring constantly to eliminate any lumps and cook gently, about 5 minutes. Stir in the turkey, green onions, herbs, one-half teaspoon salt and one-eighth teaspoon pepper and let cool, then refrigerate for at least 1 hour.

Step 2Shape the cold meat mixture into four croquettes (roughly 4-inch cylinders flattened at the ends); roll them first in flour, then in egg, and finally in breadcrumbs, making sure that they are coated all over. Chill at least 4 hours or overnight.

Step 3In a large, deep pot, heat the oil until a thermometer inserted reads 360 degrees, or until a crumb of bread dropped in the oil sizzles immediately but doesn't turn dark quickly, and lower the croquettes, one or two at a time, into the hot fat. After about 2 minutes, when browned on the bottom, turn them and fry for 1 or 2 minutes more. Remove them with a slotted spoon and drain on paper towels. Keep warm in the oven until ready to serve, but they are best eaten right away.

Note: Adapted from "The Tenth Muse".


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