1 c. Texturized soy protein reconstituted with 1 c. boiling rich chicken stock
1 c. chopped, cooked turkey or chicken (for vegetarians, substitute another cup of TSP for meat)
¼ c. chopped onion
½ t. tarragon
¼ t. thyme
¼ c. chopped parsley Salt and pepper to taste
1 c. heavy white sauce (see below) 1 c. corn flake crumbs
1 egg, slightly beaten
2 T. water
For white sauce, blend oil with flour in small pan over medium heat.
Directions
Cook for 5 min., stirring constantly. Add seasonings and stir. Add milk, stirring constantly until mixture thick- ens.
For croquettes, combine chicken, TSP, seasonings, onion and white sauce, mixing well. Chill in refrigerator for at least 4 hrs. Shape croquettes by taking large spoonfuls of mixture, rolling in crumbs, then egg and water mixture, then crumbs again. Let stand to dry coating and then fry in soybean oil heated to 375 degrees until golden brown on both sides. Drain. Yield: 4 to 6 servings.
