On 10/8/2015 7:21 PM, jmcquown wrote:
> On 10/8/2015 4:42 PM, Nancy2 wrote:
>> Jill, I don't know about calling croquettes diner food. Around here,
>> it was considered
>> an appropriate dish for a proper company dinner. It is pretty much a
>> very thick
>> beurre blanc with protein added, along with herbs, minced onion and
>> diced celery.
>> Our favorite was salmon. My mom formed the croquettes into a cone
>> shape with a
>> rounded top. They hold together best and taste best when they are
>> deep fried.
>> They were really, really good.
>>
>> I have never seen them on a diner menu, and I have been in plenty of
>> diners.
>>
>> N.
>>
> Just seems like something from a 1950's or 60's diner to me. As I said,
> my mother bought the frozen ones. I've never tried to make chicken
> croquettes from scratch. I can't see any reason why they'd be a bad
> thing. I would serve them as the main with a vegetable on the side.

I think the main reason some might not make them is 2 parts protein to
1+ part bread. No different to me than a sandwich but the mind can play
games with a main dish recipe and carb control.

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Cheryl