Serves 8

¼ cup butter

¼ cup all-purpose flour

1 cup milk

¼ teaspoon black pepper

¼ cup parsley, minced

¼ cup celery, minced

¼ cup green onion, minced

½ teaspoon mustard, prepared

2 eggs, divided use

1½ cup ham, cooked and minced

1 cup fine bread crumbs

Vegetable oil for frying

• In a heavy saucepan, combine butter and flour. Stir with a whisk or wooden spoon until smooth and bubbly. Slowly whisk in milk and cook, stirring constantly, until mixture thickens. Add black pepper.

• In a bowl, combine parsley, celery, green onion, mustard, 1 egg, and ham. Toss until blended. Stir ham mixture into thickened white sauce. Pour mixture into a shallow dish. Cover and refrigerate for 45 minutes, or until mixture can be shaped.

• Whisk together remaining egg with a small amount of water. Pour bread crumbs onto a plate. With a small spoon, scoop up ham mixture and shape into 2-inch oblong balls. Gently dip into egg, then coat with bread crumbs. Set aside on a platter and continue forming croquettes. Mixture should yield 32–36 croquettes.

• Heat about 2 inches of vegetable oil in a heavy frying pan. When oil is hot, slip croquettes in. Turn frequently and cook until browned on all sides. Drain on paper towel and keep warm until ready to serve.