Melt 2 tablespoons butter over low heat. Add the flour and stir until well blended. Cook one minute. Slowly add milk and cook, stirring constantly, until boiling.
Let sauce cool; add chopped chicken, egg yolk, salt and celery salt. Form into twelve small cones. Mix bread crumbs with ground sage. Roll cones in crumbs. Beat egg; add water. Dip each cone in egg and roll again in crumbs. Place on greased baking pan and drizzle with melted butter.
Bake at 350° F for 40 minutes. NOTES: A good way to use up leftover turkey, chicken, or ham. If using ham, put through a meat grinder and use 1-1/2 cups ground ham.Servings: