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.