Chicken Croquettes

This old recipe for left-over chicken should be revived and served more often. Make patties of finely-chopped cooked chicken using 1 egg and 1/4 cup seasoned bread crumbs to each cup of meat with a little bouillon to bind. Add finely chopped green onions and celery, season with salt and pepper, then fry in vegetable oil until browned. Store in a warm oven and serve with a white sauce seasoned with mustard and lemon juice.