One tablespoonful of butter.
Half a tablespoonful of salt.
A good pinch of pepper.
Half a cupful of boiling water.
Mix minced chicken and crumbs together in a bowl with salt and pepper.
Put the boiling water in a clean saucepan, add the butter and set over the fire. When the butter is melted stir in the wet corn starch. Boil and stir until it thickens.
Have the egg beaten light in a bowl and pour the hot mixture upon it. Beat well, and mix with the minced chicken. Let it get perfectly cold and make into croquettes as directed for beef croquettes.
But roll these in a well-beaten egg, then in fine cracker-crumbs instead of flour, and fry, a few at a time, in a mixture half-butter, half-lard enough to cover them well. Drain off every drop of fat from each croquette as you take it up, and keep hot until all are done.
Serve hot and at once.