Chicken Croquettes I

• 1¾ cups chopped cold cooked fowl.
• ½ teaspoon salt
• ¼ teaspoon

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.