2 c. diced, cooked chicken
Salt and pepper
1/8 c. paprika
Pinch of celery salt
1 tbsp. minced parsley
1 tsp. lemon juice
1/4 tsp. grated onion
1 c. thick white sauce
Fine cracker crumbs

Combine chicken, seasonings, parsley, lemon juice, onion, and white sauce; mix well. Spread on plate; chill thoroughly. Form into balls. Dip into one beaten egg mixed with one tablespoon water. Roll in crumbs. Fry in deep hot fat until brown. Drain on absorbent paper. Makes 12 croquettes.

Try this with canned salmon; cover with creamed peas.