1 c. chicken broth
1/2 c. butter
1 c. all-purpose flour
1 tbsp. snipped parsley
2 tsp. seasoned salt
2 tsp. Worcestershire sauce
3/4 tsp. celery seed
1/2 tsp. paprika
1/8 tsp. cayenne
4 eggs
1 (5 oz.) can boned chicken, drained and chopped
1/4 c. chopped toasted almonds

In saucepan, combine chicken broth and butter; bring to boiling. Stir in flour, parsley, seasoned salt, Worcestershire, celery seed, paprika and cayenne. Cook, beating rapidly, until mixture leaves sides of pan and forms a smooth, compact ball. Remove from heat. Add eggs, one at a time, beating well after each addition until mixture is shiny. Stir in chicken and almonds. Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake in 400°F oven for 15 to 18 minutes or until browned. Serve hot.

Makes 75 puffs.