Ingredients:
1 cup thick white sauce*
2 cups of cooked or left over chicken [cut fine and remove skin]
Salt and pepper
½ cup bread crumbs [fine]
1 egg beaten with 1 tablespoon water
Shortening for frying
*To make thick white sauce: Use 3 or 4 tablespoons of butter/margarine; 3 tablespoons flour;
½ teaspoon salt; 1cup milk or ½ cup evaporated milk, and ½ cup of water
Melt butter in saucepan, blend in flour and salt until smooth. Then stir in cold milk slowly and constantly until sauce boils and becomes thick and smooth. If lumps develop, use a beater to take out. Use immediately when done. If not, place over boiling water and keep cover, and stir occasionally until ready to use.
Method:
Place cut up chicken in a bowl, pour in white sauce and blend. Add seasonings of choice to taste and cool. Measure ⅓ cup of crumbs and spread on wax paper. Take chicken from bowl and place on crumbs. Chill for an hour. Take from fridge and shape in cones by rolling in those crumbs. After beating egg and water, dip cones in the egg mixture and then roll them in remaining breadcrumbs. Let them sit for ½ hour to set. Then heat shortening and fry
Subject: CHICKEN CROQUETTE 
