1 1/4 c. minced, cooked, chicken or turkey
1 tbsp. grated onion
2 tsp. chopped parsley
1 tbsp. melted butter
1 tbsp. flour
2/3 cup (small can) undiluted Carnation
1/2 tsp. salt
Few grains pepper
1/2 tsp. lemon juice
1/4 c. flour
1 slightly beaten egg
1/4 c. fine dry bread crumbs

Combine chicken, onion, and parsley. Blend butter and flour in saucepan. Slowly add Carnation. Cook, stirring constantly, until thick. Add salt, pepper, and lemon juice. Mix sauce and chicken. Chill until firm. Form into 4 to 6 patties. Roll in flour, egg and bread crumbs. Heat 1/4 inch oil in skillet. fry croquettes until golden brown, 5 to 8 minutes. Drain.

Serve with Almond Sauce: Saute 1/4 cup sliced almonds in 2 tablespoons melted butter. Stir in 1 tablespoon flour, few grains salt and pepper. Slowly add 3/4 cup chicken broth. Cook, stirring constantly until thickened.