13/4 cups chopped cold cooked fowl 1 teaspoon lemon juice
Few drops onion juice 1/2 teaspoon salt 1 teaspoon finely chopped parsley 1/4 teaspoon celery salt
Few grains cayenne 1 cup Thick White Sauce
Mix ingredients in order given. Cool, shape, crumb, and fry same as other croquettes.
White meat of fowl absorbs more sauce than dark meat. This must be remembered if dark meat alone is used. Croquette mixtures should always be as soft as can be conveniently handled, when croquettes will be soft and creamy inside.