Croquette Batter:

In a heavy pot, heat the milk and stock on the stove and then add white pepper, fresh parsley and salt, if needed. In a separate heavy pot melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.

Breading Croquettes:

Shape 3 ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the eggs, milk and salt. Dip the croquettes in the egg wash then into flour and let stand a few minutes. Finish breading by dipping the croquettes back into the egg wash and then rolling in bread crumbs.

Chicken Gravy:

Melt the butter in a 1 or 2 quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste (if fresh stock was used).

Cooking:

Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown (2 to 3 minutes). Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.