|Milk||1 Cup (16 tbs)|
|Cold cooked chicken||1 1⁄2 Cup (24 tbs), chopped fine|
|Onion||1 Small, chopped fine|
|Celery salt||To Taste|
|Fine bread crumbs||1 Cup (16 tbs)|
Melt butter; blend in flour.
Add milk; cook in double boiler until thick and smooth.
Add remaining ingredients except egg and crumbs; mix well.
Spread on a platter to cool.
Roll spoonfuls of mixture into balls; dip in beaten egg, then in fine crumbs.
Shape into cutlets, pyramids or cylinders.
Fry in deep hot fat until brown.