Chicken Croquettes

Stir a pint of fine-chopped chicken into a cup and a quarter of sauce, made of one-third cup of flour, three tablespoons butter, a cup of chicken stock and a quarter of a cup of cream; season with a few drops of onion juice, a teaspoon of lemon juice, half teaspoon celery salt, salt and pepper. When thoroughly chilled form into cylindrical shapes; add egg and bread crumbs and fry in deep fat. Serve surrounded with cooked peas and figures stamped from cooked slices of carrot, seasoned with salt, paprika and butter.