3 tbsp. butter
1/4 c. all purpose flour
1/2 c. milk
1/2 c. chicken broth
1 tbsp. minced parsley
1 tsp. lemon juice
1 tsp. grated onion
Dash paprika and pepper
1/4 tsp. salt
1 1/2 c. diced cooked or canned chicken
3/4 c. dry bread crumbs
1 beaten egg
2 tbsp. water

Blend flour in with melted butter. Add broth and milk. Cook and stir about 2 minutes, add parsley, lemon juice, onion and seasonings. Add chicken, salt to taste set aside to chill. With hands wet, shape chicken in 8 cones and roll in crumbs. Be gently so crumbs stay on outside. Dip in egg mixed with water, roll again in crumbs. Fry in deep fat about 3 minutes or to golden brown and hot through. Drain on paper towels. Serve with green peas and cream sauce.