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.