Mrs. Henry C. Buckner

For a dozen and a half cutlets use a generous pint of cooked chicken, chopped rather coarse, a cupful of cream, 3 tablespoons of butter, 1 of flour, 1 teaspoon of salt, 4 level tablespoons of fine chopped mushrooms, 4 eggs, 1 pint of sifted crumbs, 1/2 teaspoon of pepper, 1/2 teaspoon of onion juice, 1 tea-spoonful of chopped parsley. Mix chicken with the salt, pepper, onion juice, lemon juice, and chopped mushrooms; put the cream on the stove in a large frying-pan; beat the flour and butter together until smooth and light, and when the cream begins to boil, stir this into it; stir constantly until the sauce boils again; then add the seasoned chicken and cook for three minutes; beat two of the eggs until light and stir them into the boiling ingredients; take from the fire immediately and pour into a flat dish, to get very cold, for an hour or so. The colder the mixture becomes, the more easily the cutlets can be formed. Butter a cutlet mould thoroughly and sprinkle some crumbs into it; pack with the chicken, and then give the mould a tap on the table to make the cutlet drop out. The mould is buttered only once, but is sprinkled with crumbs each time a new cutlet is formed. When all the chicken has been used, beat the two remaining eggs in a deep plate and put some of the crumbs in another plate; drop the cutlets into the eggs first, and into the crumbs afterward; at serving time put them into a frying-basket, being careful not to crowd them, and cook in boiling fat for two minutes. Drain well and serve with white mushroom or Bechamel sauce. Mould with the hands if preferred.