Chicago Mock Chicken Legs - cooking recipe

Ingredients

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

Preparation

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