Chicken Croquettes

From The Orono Cookbook, by The Ladies of the Methodist Episcopal Church, Orono, Maine • 1906

Put a cup of cream or milk in a saucepan, set it over the fire and when it boils add lump of butter as large as an egg in which has been mixed a tablespoonful of flour. Let it boil up thick, remove from fire and when cool mix into it a teaspoonful of salt, little pepper, a bit of minced onion, a cup of fine bread crumbs and a pint of finely chopped chicken, either roasted or boiled. Beat 2 eggs and work in with the whole. Flour your hands and make into small, round, flat cakes, dip in egg and bread crumbs and fry in butter and lard. Serve hot.