CHICKEN CROQUETTES

Fourteen ozs. of boiled chicken chopped fine, 1/2 pt. milk, 1/4 lb. butter, 1 teaspoon of salt, 2 tablespoonfuls of flour, a pinch of cayenne pepper. Mix flour in a little of the milk, rub smooth, then add to the boiling milk; add salt, pepper and butter, when nearly cold add to chicken, mix thouroughly, let cool. When cool make into 12 croquettes, dip in egg, roll in fine cracker crumbs, lay in frying basket and fry in hot lard.