Hi, after making a roast chicken 2 days ago I am suddenly inspired to make croquettes. I am thinking about doing a Spanish flair since I have a few nice heirloom tomatoes and some hot peppers. Anyone have a "from scratch" recipe for Salsa Brava ( not add tomato frite paste...). While we are talking croquetas (sp?) Do you think that it is okay to sub some chicken stock (I just roasted a bird) for some of the milk? here is a link to the recipe that I am using. http://www.souschefseries.com/recipe/...
I in the past have done old fashioned Turkey/ham croquettes from the old Joy OC cookbook that used a Veloute if I remember correctly.
thanks for any advice!