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Chicken

CROQUETTES (COOKED FOWL)

2 tablespoons butter

¼ teaspoon celery salt

½ cup flour

1 teaspoon lemon-juice

1 cup milk

Few drops onion-juice

13/4 cups cooked fowl

1 teaspoon chopped parsley

Salt and pepper

Egg and crums

Make a white sauce with the fat, flour and milk. Add fowl, seasoned with celery salt, lemon-juice, onion-juice, parsley, and salt and pepper. Cool, shape, dip in flour or fine crums, egg and crums, and fry in deep fat. White meat of fowl absorbs more sauce than dark meat.