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1/2 med. onion, chopped
2 tsp. parsley, minced
2 tsp. butter
2 tbsp. flour
1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. prepared mustard
1/2 tsp. lemon juice
2 c. ground ham
1 c. cooked rice
1 tsp. celery salt
1 egg
2 tbsp. water
Fat for frying

Chop onion and parsley fine. Melt butter in small saucepan. Add flour and mix until smooth. Add milk and cook, stirring constantly until sauce thickens. Add salt, pepper, mustard, and lemon juice. Combine sauce with ham, chopped onion, parsley, celery salt, and cooked rice. Mix well. Chill. Shape into balls or cones. Beat egg slightly, add water. Place crumbs on waxed paper. Roll croquetts in bread crumbs then in egg mixture, then again in bread crumbs. Heat enough fat to reach a depth of about 2 to 2 1/2 inches and 390 degrees or very hot. Fry until golden brown.
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