Instructions: In saucepan, combine chicken broth and butter; bring to a boil. Stir in flour, parsley, salt, Wrocestershire, celery seed, paprika and cayenne.

Cook, beating rapidly, until mixture leaves sides of pan and forms a smooth, compact ball. Remove from heat. Add eggs, one at a time, beating well after each additioin, until mixture is shiny. Stir in chicken and almonds. Drop by a rounded teaspoon onto an ungreased baking sheet. Bake at 400 degrees for 15-18 minutes or until brown.

Makes 75 balls.

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