Gulf House Chicken Croquettes

Recipe By : The LL Bean Book of "New" New England Cookery

1 1/4 cups cooked chicken -- chopped
1/2 teaspoon salt
cayenne
1/2 teaspoon onion -- grated
1 teaspoon lemon juice
1 teaspoon celery leaves -- finely chopped
2 teaspoons chopped parsley
1 cup half and half -- warmed
1 1/2 tablespoons butter
2 1/2 tablespoons flour
1 1/2 cups bread crumbs
2 eggs -- beaten
oil or lard for frying

Mix the chicken with the salt, cayenne to taste, the grated onion, lemon juice, chopped celery leaves, and parsley.
Heat the butter in a saucepan, stir in the flour, and cook slowly, stirring, 2-3 minutes. Off heat blend in the warm half and half
and return to medium heat, whisking, until you have a thick white sauce. Season with a little salt and cayenne. Add the chicken
mixture and mix well before spreading out on a platter to cool thoroughly and become firm (you may refrigerate). Use 1
heaping tablespoon of the mixture to form each croquette.
Roll each croquette in bread crumbs, then in the beaten eggs, then bread crumbs again. Chill thoroughly.
Fry in deep fat in a wire basket for about 1 minute.