1 (14 oz.) can jellied cranberry sauce
1 3/4 cups chopped cooked chicken, lamb or veal
1/3 tsp. salt
1/4 tsp. celery salt
dash cayenne pepper
1 tsp. lemon juice
few drops onion juice
1 tsp. finely chopped parsley
1 cup very thick white sauce

Mix all ingredients but cranberry sauce very thoroughly. Chill.

Cut cranberry sauce into one-inch cubes. Shape croquettes; make a depression in the center of each one and fill with the cranberry sauce. Cover with more meat mixture. Dip in crumbs, egg, and crumbs again.

Fry in deep fat (390°F). Drain on paper towels.

Makes 6 to 8 croquettes.