2 c. chopped cold roast chicken
2 tbsp. chopped celery
1 c. thick white sauce
Few grains of nutmeg
2 tbsp. water
3/4 c. fine bread crumbs

Grind chicken very fine. Add celery, hot sauce and nutmeg, mixing well. Chill. Mold into cutlets or croquettes. Roll in crumbs; dip into gently beaten egg and water; roll again in crumbs. Fry in deep hot fat (380 degrees) 2 to 5 minutes. Drain on brown paper. (1/2 cup chopped mushrooms, cooked, can be added if desired.) Serves 6.

THICK WHITE SAUCE:

1 c. milk
3 tbsp. flour
2-3 tbsp. butter

Melt butter at low temperature. Blend with flour. Add milk and heat slowly stirring constantly until the mixture thickens.