Chicago Mock Chicken Legs

• 2 cups meat, minced (leftover is fine)
• cayenne pepper, to taste
• 1 tablespoon bell pepper, seeded and minced
• 1 egg, beaten with
• 1 tablespoon water
• breadcrumbs
• White sauce
• 4 tablespoons butter
• 4 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk

1. Melt butter; blend in flour salt and pepper.
2. Add milk gradually, stirring constantly until mixture thickens, then cook about a minute longer.
3. Add the meat to the white sauce followed by the seasonings and bell pepper.
4. Spread on a plate to cool.
5. Shape like chicken legs and insert a wooden skewer.
6. Roll in crumbs, egg, then crumbs again.
7. Fry in deep hot fat (380F) and drain on paper towels.

meat, cayenne pepper, bell pepper, egg, water, breadcrumbs, white sauce, butter, flour, salt, pepper, milk

Taken from www.food.com/recipe/chicago-mock-chicken-legs-233129 (may not work)