2 solid cups chicken meat, or, equal to the meat of one fowl. 1 cup panada. 1/2 cup butter.

1 tablespoon minced onion.

2 tablespoons minced mushrooms. 2 eggs.

Thyme, parsley, pepper, salt.

Pick the chicken meat to pieces and mince it; there should be over a pound. Make panada by soaking white bread in cold water and squeezing dry. Put the butter in a frying-pan along with the onions and mushrooms, and stir over the fire a few minutes, then put in the panada and when hot add the eggs and after that the chicken and seasonings.

Let get cold in a pan, then make up with floured hands, first in pear shapes, small size and flatten them to look like lamb chops. Get a piece of macaroni for each one and insert it to look like the bone. Dip in egg and cracker dust and fry in lard or oil. Serve with Borde-laise sauce in the dish and for ornament take a small crouton of fried bread, cut heart shaped, dip in tomato sauce, sprinkle with parsley dust and set in the end of the dish.