Put the chicken with whole chapter cleaned onion, celery and parsley roots to boil. Once cool, it boned and cut it into small pieces. Heating the butter and fry the flour until golden, then dilute it, stirring constantly with a broth in which you boiled the chicken, to get a smooth not very thick porridge. Remove from heat and add the chopped eggs, grated cheese and chopped parsley leaves. Returning fire and Burke clocked 2 minutes. Leave the mixture to cool slightly and then pour in the meat. Seasoning with salt and pepper and stir gently. With 2 tablespoons shape oblong balls croquettes, deep them in breadcrumbs them in beaten eggs and again in bread crumbs and fry in very hot oil until golden brown.