|Milk||1 Cup (16 tbs)|
|Cooked chicken||2 Cup (32 tbs), diced|
|Lemon juice||1⁄2 Teaspoon|
|Bread crumbs||2 Cup (32 tbs)|
Melt butter in saucepan; blend in flour and salt.
Stir in milk slowly; cook over medium heat, stirring con- stantly, until thick.
Refrigerate for at least 2 hours.
Add chicken, lemon juice and sage.
Shape into croquettes.
Beat egg and water together.
Dip croquettes into egg mixture; roll in crumbs.
Fry in hot oil until golden brown.