Chicken Croquettes

2 tablespoons butter
3 tablespoons all-purpose flour
2 teaspoons ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
2 cups chopped cooked chicken
1/4 cup chopped green pepper
1 tablespoon minced fresh parsley
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1-1/2 cups dry bread crumbs
1 egg
2 tablespoons water
Oil for deep-fat frying

In a saucepan over medium heat, melt butter. Add flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; remove from the heat.

Add chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne; mix well. Refrigerate for at least 2 hours.

Shape into six 4-in. x 1-in. logs. Place bread crumbs in a shallow dish. In another dish, beat egg and water. Roll logs in bread crumbs, then in egg mixture, then again in crumbs. Heat oil in an electric skillet or deep-fat fryer to 350 degrees.

Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately. Makes 6 croquettes. This recipe may easily be doubled.