1 (5 to 6 oz.) can boned chicken, chopped fine
1/3 c. toasted almonds, chopped
1 c. chicken broth
1/2 c. salad oil
2 tsp. salt
1/8 tsp. cayenne
1 tsp. celery seed
1 tbsp. parsley flakes
2 tsp. Worcestershire sauce
1 c. flour
4 eggs

Mix chicken and almonds; set aside. Combine broth, oil, salt, cayenne, celery seed, parsley flakes and Worcestershire sauce in saucepan. Bring to a boil, lower heat and add flour all at once. Beat rapidly until mix leaves sides of pan and forms a ball. Remove from heat. Add eggs, one at a time, beating hard with spoon until mix is shiny. Add chicken mix and mix well. Drop by spoonfuls onto a greased baking sheet. Bake at 450 degrees for 10 to 15 minutes. Serve hot. Makes about 100 small puffs. May be made ahead and refrigerated until ready to bake.