2 1/2 c. chopped cooked chicken
1 c. chicken broth
1 recipe of white sauce
1/4 tsp. salt
1/8 tsp. pepper
1/3 c. flour
2 eggs, beaten
1 c. bread crumbs
Oil

Mix chicken with white sauce. Season with salt and pepper. Place in freezer about 1/2 hour to firm. When mixture is firm, allow 2 tablespoons to form each croquette. Roll in flour and then beaten egg and then in bread crumbs. Fry in oil until light brown.

WHITE SAUCE:

2 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
Dash of cayenne pepper
1 c. chicken broth
1/2 c. milk

Melt butter in pan; stir in flour and seasonings. Cook on low until smooth; stirring constantly, add broth and milk slowly; to maintain thickness, stir on medium heat until all milk and broth is added and sauce is thick.