3 tbsp., butter
3 tbsp. flour
1 c. milk or stock
1/3 tsp. salt
1/8 tsp. pepper
1 1/2 c. finely chopped chicken
1/2 tsp. grated lemon rind
Egg and bread crumbs

Prepare heavy cream sauce by blending smoothly butter and flour, gradually adding milk or stock then stirring until mixture reaches boiling point. Cook three minutes still stirring constantly, add seasonings, chicken and lemon rind. Spread smoothly on plate to cool, having mixture about 3/4 inch thick. Divide into 12 portions, form into cone shape croquettes, dip in egg and bread crumbs and fry golden brown in deep hot fat (375 to 390 degrees). Drain on soft crumpled paper.