Recipe: Chicken Logs (Croquettes) (using cooked chicken, Wesson, 1960's)

CHICKEN LOGS (CROQUETTES)

2 cups finely chopped cooked chicken or turkey
1 tsp. grated onion
2 tbsp. chopped fresh parsley
1/2 to 3/4 cup thick white sauce (recipe follows)
1 cup fine dry bread crumbs
Wesson oil for deep frying

Combine chicken, onion and parsley with 1/2 to 3/4 cup white sauce to moisten, chill. Form into 10 little logs. Roll in crumbs. Let stand to dry coating.

Fry about 2 minutes or until golden in oil heated to 375 degrees F. Drain.

THICK WHITE SAUCE
Makes about 1 cup

3 tbsp butter or fat
3 tbsp flour
1/4 tsp salt
1 cup milk, cream, or stock

Melt fat and remove from heat. Add flour and salt. Stir until smooth. Add liquid gradually, stirring constantly over low heat until mixture thickens.

Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's