1 quart or more canola oil for deep-frying
1. Melt the butter in a small saucepan, stir in the flour, and cook gently over low heat 2 to 3 minutes, stirring frequently. Off heat, pour in the chicken broth and whisk vigorously. Return the sauce to medium-low heat, bring to a simmer, stirring constantly to eliminate any lumps and cook gently, about 5 minutes. Stir in the turkey, green onions, herbs, one-half teaspoon salt and one-eighth teaspoon pepper and let cool, then refrigerate for at least 1 hour.
2. Shape the cold meat mixture into four croquettes (roughly 4-inch cylinders flattened at the ends); roll them first in flour, then in egg, and finally in breadcrumbs, making sure that they are coated all over. Chill at least 4 hours or overnight.
3. In a large, deep pot, heat the oil until a thermometer inserted reads 360 degrees, or until a crumb of bread dropped in the oil sizzles immediately but doesn't turn dark quickly, and lower the croquettes, one or two at a time, into the hot fat. After about 2 minutes, when browned on the bottom, turn them and fry for 1 or 2 minutes more. Remove them with a slotted spoon and drain on paper towels. Keep warm in the oven until ready to serve, but they are best eaten right away.
Each serving: 428 calories; 25 grams protein; 18 grams carbohydrates; 1 gram fiber; 28 grams fat; 8 grams saturated fat; 129 mg. cholesterol; 573 mg. sodium.
Frozen maple mousse
Total time: 30 minutes, plus freezing time
Note: Adapted from "The Tenth Muse"
1 cup maple syrup
2 egg whites at room temperature
Pinch of salt
1 cup heavy cream
1. Pour the maple syrup into a deep 1-quart pan and set over medium heat. Bring the syrup to a boil, then lower the heat and simmer. Watch the syrup closely. When a thermometer reads 260 degrees (or when the syrup forms a thread when dropped from a spoon) -- this should take about 20 minutes -- immediately remove the pan from the heat. When the syrup is almost to temperature put the egg whites in a mixing bowl (if using a handheld mixer) or the bowl of a standing electric mixer with the salt. Beat until they form firm peaks, about a minute. With the mixer going, pour the hot syrup in a thin, steady stream into the whites.
2. Pour the cream into a separate bowl, preferably over a panful of ice to get greater volume, and beat until soft mounds form. Fold the beaten cream into the maple-egg mixture, turn into a serving bowl or individual sherbet glasses, and freeze for 2 hours before serving.
Each serving: 282 calories; 2 grams protein; 37 grams carbohydrates; 0 fiber; 15 grams fat; 9 grams saturated fat; 54 mg. cholesterol; 62 mg. sodium.
PHOTO: OLD-FASHIONED CROQUETTES: Jones shares the recipe from Edie Price, her childhood housekeeper. ID NUMBER:20071128jriyopnc PHOTOGRAPHER:Myung J. Chun Los Angeles Times PHOTO: MEMOIRIST AT HOME: Judith Jones' "The Tenth Muse: My Life in Food" reveals how food and how it's written about have changed. ID NUMBER:20071128js6hbxnc PHOTOGRAPHER:Christopher Hirsheimer PHOTO: FROZEN MAPLE MOUSSE: Jones' memoir offers recipes such as this one from her native New England. ID NUMBER:20071128jrixaznc PHOTOGRAPHER:Myung J. Chun Los Angeles Times PHOTO: (no caption) ID NUMBER:20071128jrixemnc PHOTOGRAPHER:Myung J. Chun Los Angeles Times May not be reproduced or retransmitted without permission
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