2 cps cold chopped cooked chicken
3/4 cp thick white sauce
1/2 tsp salt
1 tsp lemon juice
1 egg yolk, well beaten
1/4 tsp celery salt
1 egg, lightly beaten
1/2 cp cracker crumbs
2 tbsp cold water
1 - Combine chicken, white sauce, egg yolk, lemon juice and seasonings.
2 - Cool
3 - Form in cones, cylinders or balls.
4 - Roll in crumbs.
5 - Dip in egg which has been diluted with water.
6 - Dip in crumbs.
7 - Fry in deep fat (385 degrees F.) about 2 minutes.
8 - Drain on crumpled absorbent paper.br> 9 - Garnish with buttered peas or asparagus tips.