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1
For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed.
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2
In a separate heavy pot, melt the butter and add the minced celery.
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3
Stir in the flour and cook for 3 minutes.
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4
Pour in the hot milk and stock and stir until thickened and smooth.
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5
Fold in the chicken meat and allow to cool.
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6
Breading the croquettes: Shape 3 ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper.
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7
Next make an egg wash from the milk, eggs and salt.
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8
Dip the croquettes in the egg wash and then into the flour and let stand a few minutes.
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9
Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
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10
For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour.
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11
Pour in the stock and whisk until smooth.
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12
Bring to a boil, reduce the heat and cook for 20 minutes.
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13
Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
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14
Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes.
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15
Drain well and blot on paper towels.
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16
Place on a bed of mashed potatoes and top each croquette with chicken gravy.
