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Chicken and Nut Croquettes

Free from skin and bone and chop fine sufficient cold cooked chicken to measure I scant pint. Blanch, dry and chop 2 dozen almonds or the same number of walnut meats. Scald I cupful of milk in a double boiler. Rub together to a paste 1 tablespoonful of butter and 2 tablespoonfuls of flour. Blend a little of the hot milk with this, turn into the double boiler and stir until very thick. Cover and cook for ten minutes. Mix nuts and chicken and add a very high seasoning of salt and pepper, I teaspoonful of lemon juice, a few drops of onion juice and I tablespoonful of chopped parsley. To the cream add salt and pepper and the chicken, mix well, cook for a moment, and turn out on a buttered plate. When chilled, dust the hands slightly with flour and form into cylinders, or pyramids. Slightly beat I egg, add I tablespoonful of warm water. Into this dip each croquette, taking care that every point is wetted. Lift out and roll in fine, dry crumbs. Place in a basket, a few at a time, and plunge into deep, smoking hot fat. When brown, drain on paper before serving.