2 tbsp. butter
1/2 c. flour
1 c. milk
1 3/4 c. cooked chicken
Salt and pepper
1/4 tsp. celery salt
1 tsp. lemon juice
Few drops onion juice
1 tsp. chopped parsley
Egg and crumbs

Make a white sauce with the fat, flour, milk. Add the chicken, seasoned with celery salt, lemon juice, onion juice, parsley and salt and pepper. Cool, shape, dip in flour or fine crumbs, egg, and crumbs again. Fry in deep fat. White meat of chicken absorbs more sauce than dark meat.