5 tbsp. flour
4 tbsp. butter
1 c. milk
1/2 c. broth
3 c. ground or finely chopped, cooked chicken
1 tsp. finely chopped onion
1 tbsp. chopped parsley
Salt & pepper to taste
2 eggs
1 tbsp. water
Dry sifted bread crumbs

Blend 5 tablespoons flour with 4 tablespoons melted butter. Add 1 cup milk and 1/2 cup broth; stir until smooth. Cook until thick, stirring constantly. Let stand until cold. Then add chicken, onion, parsley and salt and pepper to taste. Mold mixture into croquette shapes. Dip into egg beaten with water, roll in bread crumbs and let stand 1 hour or longer in a cold place to dry the coating. Heat fat in a deep kettle to 350 degrees or until an inch cube of bread browns in 40 seconds. Carefully place several croquettes at a time in a frying basket, lower slowly into fat and cook until brown. Remove fried croquettes and drain on absorbent paper. Serve hot with parsley garnish. If desired serve with tin cream gravy. Serves 6.