|Milk||1 Cup (16 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Cooked chicken||3 Cup (48 tbs), cut into pieces|
|Finely chopped onion||1 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Egg||1 , beaten|
|Sifted bread crumbs||1 Cup (16 tbs)|
Melt butter or margarine in pan, blend in flour, add milk and stock, and cook until thickened, stirring constantly.
Add chicken, onion, parsley, salt and,.
pepper ,to taste blend.
Mold into shape of croquettes (cone-shaped),.and dip into egg beaten with water, then roll roll bread crumbs.
Let stand one hour.
Heat fat in kettle to 350 F. 3.in. deep.
Fry croquettes, a few at a time, carefully in frying basket remove and drain on brown paper.