2 tbsp. butter
1/4 c. flour
1 c. milk
1 tbsp. chopped parsley
1 egg, beaten with 1 tbsp. water
Salt & pepper to taste
Fine, dry bread crumbs
2 c. cooked, chopped chicken
1/8 tsp. sage or thyme
1/2 tsp. lemon juice
1 tsp. grated onion

Make a thick sauce with the butter, flour and milk. Add chicken, onion, parsley, lemon juice and seasoning. Chill. Shape into croquettes and dip into egg then bread crumbs. Fry until golden.