Friday, December 28, 2007

Chicken Balls

1 oz butter
1 oz all purpose flour
1/4 pint milk
dash of salt & pepper
8 oz. cooked chicken, chopped
2. oz. pickle relish
1 egg
For coating:
2 oz. breadcrumbs

In low fire, mix butter, flour, milk, salt & pepper to make a thick sauce in a pan. Add the chicken, pickle relish, eggs and crumbs. Allow to cool.
Form into balls and coat in breadcrumbs. Fry in hot oil until crisp and slightly brown in color, about 1 minute. Drain well. Serve with catsup or hot sauce.

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