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2 Tablespoons Butter
1/3 Cup Flour
1 1/2 Cups Unsalted Chicken Stock
1 1/2 Cups Minced -Ham, Chicken, or Pork
1/4 cup minced Parsley

1/4 teaspoon Badia White Pepper
2 Eggs Beaten
2 Cups Bread crumbs
2 Cups Vegetable Oil for Frying

Melt Butter & mix with the flour. Add chicken stock & cook for 20 minutes while mixing (you want a lot of the stock to evaporate). Mix meat, parsley, and white pepper together and add to stock mix. Refrigerate for approximately 2 hours to cool. Shape into tubes. Dip into beaten eggs and roll in breadcrumbs. Allow roll to dry. Fry for 3 - 5 minutes or until golden brown.

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