11. In a large saucepan, saute onion and celery in 3
tablespoons butter until tender. Combine flour and
1 cup milk until smooth. Gradually add to pan. Bring
to a boil; cook and stir for 2 minutes or until
thickened. Add parsley, seasonings and chicken.
Remove from heat. Chill until completely cooled.
22. Shape chicken mixture into six patties, using about
1/3 cup mixture for each patty. Place crumbs and
remaining milk in separate shallow bowls. Roll
patties in crumbs, then dip into milk; roll again in the
33. In large skillet, cook patties in remaining butter for
3 minutes on each side or until golden brown. Serve
desired amout on rolls with lettuce and tomato. Cool
the remaining patties. Wrap patties individually and
freeze for up to 3 months.
44. To prepare frozen patties: Cook in butter for 5-6
minutes on each side or until heated through