1 tbsp. butter
1 tbsp. flour
1 cup light cream
2 egg yolks
1 tbsp. Italian parsley, chopped
1 tbsp. minced onion
2 cloves garlic, minced
2 cups cooked chicken
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika
1-2 beaten eggs (for rolling)
bread crumbs (for rolling)
1/4 tsp. nutmeg

In a saucepan, heat 1 tablespoon butter until melted. Add minced onion and garlic and saute for 2 minutes.

Stir in flour and cook for several minutes. Stir in cream, and heat only until thickened, stirring often.

Remove from heat and stir in 2 lightly beaten egg yolks. Add parsley, minced onion and cold chicken. Add salt, pepper and paprika.

Form mixture into croquette shapes (like oblong meatballs), then dip into crumbs, then in beaten eggs, roll again in crumbs, and deep fry in hot oil until brown and cooked through.

May be pan-fried in olive oil (press into patties for easier cooking). Sprinkle with chopped parsley.

Turkey may be substituted for turkey.

Note: This is a great use for leftover chicken.