2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 c. milk
2 c. diced chicken
1/2 tsp. lemon juice
Pinch of sage
1 egg
1 tbsp. water
2 c. bread crumbs

Melt butter in saucepan; blend in flour and salt. Slowly stir in milk; cook over medium heat, stirring constantly until thick. Refrigerate at least 2 hours. Add chicken, lemon juice, sage. Shape into croquettes. Beat egg and water together. Dip croquettes into mixture. Roll in bread crumbs. Fry until brown.