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Melt 3 tablespoons butter in saucepan. Stir in 1 /4 cup of flour. Add milk and bring to a boil, stirring constantly. Boil for 3 - 4 minutes, until liquid is slightly reduced. Melt 1 tablespoon of butter in frying pan. Sauté onion and corn for 3 - 4 minutes. Add chicken, parsley, lemon juice and mace, mixing well. Stir in 3/4 cup of reduced sauce. Remove from heat and let cool. Stir in 1 egg yolk, then spread mixture out on plate to cool and thicken for 15 minutes. Divide the chicken mixture into 8 equal portions and roll into balls. Season remaining flour with salt and pepper, then roll balls in flour mixture until well covered. Brush all over with eggs beaten with oil. Coat with bread crumbs. Heat oil in deep frying pan until gently smoking. fry 3 or 4 croquettes at a time until golden brown and crisp. Drain on paper towels and serve at once with lemon quarters. Serves 4 |
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