|Vegetable shortening||3 Tablespoon|
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
|Chopped cooked chicken||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
|Minced onion||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Vegetable shortening||2 Cup (32 tbs) (For Deep Frying)|
Advance preparation: In saucepan, melt vegetable shortening; stir in flour and salt.
Stir in milk.
Cook and stir over low heat until mixture thickens and bubbles.
Stir in chicken, parsley, and onion.
Spread mixture in greased shallow baking pan.
Before serving: Divide mixture in 8 portions; shape each in a log.
Beat together eggs and lemon juice.
Dip each log into egg mixture, then roll in crumbs.
Fry croquettes in deep vegetable shortening heated to 375° until golden brown, 3 to 5 minutes.
Drain on paper toweling.