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CHICKEN CROQUETTES

• 2 cups chopped chicken
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 2 teaspoons salt
• 1 teaspoon Worcestershire sauce
• ⅛ teaspoon paprika
• ⅛ teaspoon pepper
• 1 tablespoon chopped parsley
• 2 eggs
• bread crumbs

Melt butter in saucepan; add flour and add cold milk slowly, stirring until smooth and creamy; add seasoning and parsley. Boil 3 minutes. Add chicken; mix well and pour out on platter to cool. When cool enough to handle take a large spoon of the mixture in floured hands; shape into balls, cones, or oval cakes and put into cold place until firm. Roll in bread crumbs, then dip in eggs beaten with 2 tablespoons milk, then in bread crumbs. Lay on plate which has been sprinkled with bread crumbs. Fry in deep hot fat until brown. Drain and serve.

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