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1
Remove the meat from the chicken.
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2
Discard the skin and bones.
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3
Chop the chicken meat finely.
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4
There should be about two and onehalf cups.
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5
Set aside.
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6
Melt the butter in a saucepan and add the onion and garlic.
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7
Cook, stirring, until onion is wilted and sprinkle with the six tablespoons of flour.
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8
Stir with a wire whisk.
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9
Add the chicken broth and cream, stirring vigorously with the whisk.
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10
Add the yolks and cook about 30 seconds, stirring.
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11
Add the cayenne, nutmeg, salt and pepper to taste and one-half cup of the bread crumbs.
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12
Combine the chopped chicken meat with the sauce.
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13
Blend well.
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14
Set aside until thoroughly cooled.
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15
Divide the mixture into 16 equal portions.
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16
Shape each portion into a round.
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17
Roll the rounds in the remaining one-quarter cup of flour.
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18
Shape the rounds into any desired shape: pyramids, cylinders, spheres, or flat cakes.
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19
Beat the egg with the water.
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20
Roll the croquettes in the egg mixture and then in the remaining bread crumbs.
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21
Press to help crumbs adhere.
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22
Shake off excess.
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23
Heat the oil for deep frying.
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24
Add the croquettes a few at a time and cook about four minutes or until golden brown.
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25
Serve, if desired, with mushroom sauce.
