Mince up finely the remains of a cold chicken together with half the amount of lean, cold ham. Mix them well, adding sufficient white sauce to moisten them. Next have light paste rolled out until about a quarter of an inch or some more in thickness. Cut the paste into pieces, one inch by two in size, and lay some of the mixture upon the centres of half of the pieces and cover them with the other halves, pressing the edges neatly together and forming them into little rolls.
Have your frying pan ready with plenty of boiling hot lard, or other frying medium, and fry until they become a golden-brown color. A minute or two will be sufficient for this. Then drain them well and serve your chicken rissoles immediately on a napkin.