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1
Melt the butter in a small saucepan over medium heat, add the shallots and saute until softened, about 3 to 4 minutes.
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2
Add the 2 tablespoons of flour, stir it into the butter with a wooden spoon, and cook for 2 minutes more.
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3
Whisk in the cream, bring to a simmer, stirring until the mixture thickens and pulls away from the sides of the pan.
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4
Pour the sauce into a medium bowl; season with 1 teaspoon of the salt, pepper to taste, and nutmeg.
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5
Set aside to cool, stirring occasionally.
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6
Stir the chicken, parsley, and chives into the cooled sauce.
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7
By hand, form the chicken mixture into eight 3-inch long torpedo-shaped croquettes.
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8
Put the croquettes on a pan or large plate, cover, and refrigerate for 2 hours or until set and firm.
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9
Put a heaping cup of flour in a shallow bowl or lipped plate.
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10
In another small bowl whisk the eggs with the remaining salt and pepper to taste.
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11
Spread the breadcrumbs into a third shallow bowl.
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12
Bread the croquettes.
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13
Roll them in the flour, taking care to shake off any excess.
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14
Next, dip them in the egg mixture, and finally roll in the breadcrumbs until evenly coated.
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15
Place on a plate.
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16
Pour enough oil into a large skillet to come about halfway up the sides of the croquettes, and heat over medium heat.
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17
Shallow-fry the croquettes until golden brown, about 2 to 3 minutes on each side.
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18
Drain on paper towels and serve with the mustard.
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19
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan.
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20
Cover with the broth, and bring just to a boil.
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21
Lower the heat to very low and cover.
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22
Poach the chicken for 20 minutes or until firm to the touch.
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23
Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
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24
Transfer the chicken to a cutting board and reserve the liquid.
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25
Bone and skin the chicken and cut the meat into cubes.
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26
Discard the bones and skin.
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27
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use.
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28
Remove any fat from the surface of the broth before using.
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29
Yield: 4 cups cubed chicken or 4 servings
