1 1/2 c. finely chopped cooked chicken
1/3 c. chopped toasted almonds
1 c. chicken broth
2 tbsp. Worcestershire sauce
1/2 c. oil
1/2 to 1 tsp. celery seed
1 tsp. seasoned salt
1/8 tsp. cayenne pepper
1 tbsp. parsley flakes
1 c. flour
4 eggs

Combine chicken and almonds. Set aside. In a large saucepan, combine the next 7 ingredients. Bring to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat. Let set 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets.

Bake at 450°F for 12 to 14 minutes or until golden brown. Serve warm.

Yield: about 6 dozen.