NO. 1:
1 c. Thick White Sauce
1 3/4 c. cooked, chicken, minced
Salt & pepper
1/4 tsp. celery salt
1 tsp. lemon juice
1/4 tsp. onion, minced
1 tsp. parsley, chopped
Crumbs & egg

Combine white sauce, chicken and seasonings. Cool, shape and roll in fine crumbs, then in egg and again in crumbs. Fry in hot deep fat (380 degrees) 3 to 5 minutes. Drain. Makes 6 croquettes.

NO. 2:
2 c. cooked chicken, minced
1/4 c. cooked mushroom, chopped
1 tsp. salt
1/2 tsp. pepper
1 tsp. parsley, minced
1/2 tsp. onion, minced
1 tbsp. lemon juice
2 tbsp. fat
1 tbsp. flour
1 c. milk or cream
4 eggs
Crumbs

Mix chicken, mushrooms, salt, pepper, parsley, onion and lemon juice. Melt fat, add flour and blend. Add milk and cook until thickened. Add chicken and cook 3 minutes. Stir in 2 of the eggs beaten until light. Pour into a greased flat dish and chill. Shape and roll in fine crumbs. Beat remaining 2 eggs in a deep plate. Dip croquettes in egg, then in crumbs and fry in hot deep fat (380 degrees) 3 to 5 minutes. Drain. Makes 8 croquettes.