-1 l chicken broth.
-90 g. butter or oil
-6 tablespoons flour Colmadas.
-50 g of grated onion.
-A bit of nutmeg.
FOR THE STOCK
-2 chicken thigh.
-2 cloves of garlic.
-1 branch of parsley
Cook a chicken breast and a chicken thigh with 1 clove of garlic, a branch of parsley, 1 leek, 1/2, 1 carrot and onion.
We clean the cooked chicken and chop it very small.
Strain the broth and let it cool.
Cold very well remove the layer of fat.
Grate grate the onion, we put the oil or butter in a frying pan and poached onion while Brown.
Add the flour and lightly to remove the raw flavor.
We put a bit of chopped parsley.
We will gradually adding the broth and work the dough to remove the lumps.
You have to cook for 15 to 20 minutes.
Grate a little nutmeg.
If we need liquid you can add milk, add the chopped chicken when the bechamel sauce are almost cooked.
Keep covered with a film not make crust.
We mold them in the way that you like us.
We went through flour shaking the flour, egg and bread crumbs.
Fry them in olive oil at 180º.