CHICKEN CROQUETTES
- 2 cups chopped chicken
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 2 teaspoons salt
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon paprika
- ⅛ teaspoon pepper
- 1 tablespoon chopped parsley
- 2 eggs
- bread crumbs
Melt butter in saucepan; add flour and add cold milk slowly, stirring until smooth and creamy; add seasoning and parsley. Boil 3 minutes. Add chicken; mix well and pour out on platter to cool. When cool enough to handle take a large spoon of the mixture in floured hands; shape into balls, cones, or oval cakes and put into cold place until firm. Roll in bread crumbs, then dip in eggs beaten with 2 tablespoons milk, then in bread crumbs. Lay on plate which has been sprinkled with bread crumbs. Fry in deep hot fat until brown. Drain and serve.