1 1/2 lbs. soya chicken
1/2 c. celery, chopped
1/4 c. parsley, chopped
3 tbsp. butter
6 tbsp. flour
2 c. milk
2 tbsp. onion, chopped
1 tsp. salt
1 c. rice, cooked and chilled
3/4 c. corn flake crumbs

Grind soya chicken fine. Make a thick cream sauce out of milk, flour and butter; add the rest of the ingredients and cool. Form croquettes.

2 eggs
1/2 c. milk
2 c. corn flakes

To coat outside, dip croquettes in eggs and milk and roll in corn flakes. Brown in oil and place in the oven for approximately 15 minutes to firm up. Serve with sauce made of cream of mushroom and cream of celery soup.