Chicken And Almond Roll(10 Servings) - cooking recipe

Ingredients

1 qt. diced, cooked chicken (light and dark), diced 1/4-inch
1/3 to 1 c. cold thick cream sauce (No. 4), made with chicken stock and chicken fat
1 c. minced celery
1 tsp. Accent
1/2 tsp. pepper
2 Tbsp. parsley, chopped
1 1/2 c. coarsely chopped blanched almonds

Preparation

Mix all ingredients.
Taste and adjust seasonings.
Mixture should be very stiff.
Chill.
Make out into 10 rolls with flattened ends.
Roll in flour.
Dip in egg mixture made of 2 beaten eggs and 2 tablespoons water, strained.
Roll in almonds. Shape into croquettes.
Chill.
Fry in deep fat at 350\u00b0, until almonds are toasted a golden brown.
Drain on absorbent paper. Serve topped with A La King sauce.