The butter is melted in a deep pan, pulls from heat and add the flour stirring. Pan is returned to the heat and when the mixture is formed over a light foam, with stirring add the whole broth. The sauce boil to thicken and season with salt and pepper. Removing the pan from the heat and add it to the egg yolks, chicken and ham. The mixture was poured into a vessel sprinkled with flour of an even layer with a thickness of 3 cm is placed in the refrigerator overnight. The next day cut into squares that consistently dip in flour, beat egg whites and breadcrumbs and fry until golden. Thus prepared croquettes served with a mix of lettuce, seasoned with four parts olive oil and one part lemon juice.