1/4 c. butter
Speck of pepper
Dash of paprika
1 tsp. minced parsley
2 c. cooked chicken
1/4 c. flour
1/2 tsp. salt
1 c. milk
1 tsp. minced onion
Pinch of sage

Cook chicken; remove from bones and cut into small pieces. Add to chicken minced parsley, minced onion, and sage. Set aside.

Thick White Sauce: Mix together flour, pepper, paprika, and salt. Melt butter over low heat. Blend flour in butter; stir until smooth and bubbly. Remove from heat; stir in milk. Heat until boiling, stirring constantly. Boil for 1 minute. Add sauce to chicken. Refrigerate overnight. Shape into croquettes. Bread with egg (mixed with water), then bread crumbs. Deep fry until golden brown.