¾ cup onion
½ cup butter
½ cup flour
2 cups chicken stock
2 cups milk
12 oz of chicken breast, chopped
2 boiled eggs
Salt to taste
3 eggs beaten
Melt the butter in a pan and sauté the flour for 2 minutes at medium heat.
Add the chopped chicken breasts and liquids and cook for 30 minutes on medium heat, stirring constantly.
Leave to cool in a covered receptacle for 8 hours.
Shape the mixture into croquettes (balls) – about golf ball size.
Dip the croquettes in flour, beaten egg and finally fine breadcrumbs.
Deep fry and drain on absorbent paper.