Chicken Croquettes

1 1/2 cups cold, fully-cooked chicken
1 tablespoon butter
1 tablespoon flour
1/2 cup milk or stock
Dash of nutmet
1/2 teaspoon onion juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon lemon juice
1 egg
Bread crumbs and beaten egg

Cook the flour in the butter.  Add the milk gradually, then the seasonings and chicken.  Remove from the fire; add the egg, well-beaten; mix and cool.

Shape in small cones; dip in another beaten egg.  Ross in bread crumbs.  Put in a wire frying-basket and lower into boiling hot fat.  Test the fat by lowering a piece of stale bread into it; if the bread browns in thirty seconds, the fat is sufficiently hot.

Fry the croquettes a light brown.  Drain over the fat; lay on paper towels in a warm plae for a few minutes and serve.

Note:  The secret of success is to have the croquettes well-coated with egg and crumbs and to have the fat sufficiently hot.  Olive oil is a good fat to use.