Melt butter and whisk in flour, milk and chicken broth. Cook and stir till mixture thickens and bubbles. Cook and stir 1 minute.

Add parsley, lemon juice, onion, salt, paprika, nutmeg and pepper. Cool.

Add chicken and salt/pepper to taste if needed. Chill thoroughly.

With wet hands, shape mixture into 8 balls (scant 1/4 cup). Roll in crumbs. Lightly shape balls into cones or patties. Dip into mixture of beaten egg and water and roll in crumbs. Fry in deep hot oil for 2 1/2 to 3 minutes. Drain.