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Chicken Croquettes

Season one and three-fourths cup of cold cooked fowl with one-half teaspoon salt, one-fourth teaspoon celery salt, a few grains of cayenne, one teaspoon of lemon juice, a few drops of onion juice, and one teaspoon of finely chopped parsley. Add to one cup of the cream foundation described in Salmon Croquettes and fry as before. White meat of fowl absorbs more sauce than dark meat.