Chicken Croquettes
Cream Sauce

4 Tbsp butter 4 Tbsp flour 1 Cup milk Salt and pepper to taste	Melt butter in a small heavy pan. Stir in flour. Blend well over low heat. Slowly stir in the milk. Stirring constantly, bring slowly to a boil and cook 2 minutes. Season to taste

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Croquettes

2 Cup cooked chickend, chopped 1/2 Tsp salt 1/4 Tsp celery salt 1 Tsp lemon juice 1 Tsp parsley, finely choppped 2 Tbsp onion, finely chopped	Use enough sauce to keep the mixture soft but stiff enough to hold its shape. White meat absorbs more sauce that dark. Chill the mixture. Shape, dip in egg, then breadcrumbs and fry until brown.