CHICKEN CROQUETTES
2 1/2 cupfuls chopped chicken or fowl Onion juice 2 tablespoonfuls lemon juice 1 tablespoonful parsley
SAUCE
1 pint cream or milk 1/3 cupful fat 1/2 cupful flour 1 1/2 teaspoonfuls salt 1/8 teaspoonful pepper 1 teaspoonful celery salt
Chop the chicken very fine; add the seasonings. Make the sauce (see Cream Toast). Add the chicken to the sauce. Cool the mixture. Shape into cones. Cover with dried bread crumbs and egg, and cook in deep fat (see Fried Oysters). Drain on paper. Serve at once with green peas.
An egg may be beaten and added to the sauce, before mixing it with the meat.