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Chicken Rissoles

Cook together in a saucepan 1 tablespoonful of butter and 2 tablespoonfuls of flour, add ½ of a cupful of milk and stir to make a thick, smooth paste. Season with salt, pepper, a few drops of onion juice, add I tablespoonful of cream and I cupful of finely chopped, cooked chicken; cook for a moment longer and set aside until cold.

Roll out scraps of puff paste in a very thin sheet and cut in pieces three by four inches. Mold the chicken mixture in rolls as thick as the little finger and three inches long. Enclose each in a piece of the paste, wetting the edges and ends and pressing them together so that they will not become fat-soaked in the cooking. Dip each into slightly beaten egg and roll in fine crumbs.

Have a deep saucepan partly filled with smoking hot fat. Immerse two or three at a time in the fat, and draw the saucepan back a little so that the rissoles will cook golden brown in four minutes. Reheat the fat each time that more are cooked.