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Chicken Forcemeat

1 cup cooked chicken salt, pepper lemon juice, onion juice ½ cup soft bread crumbs cup hot milk 2 eggs 1 teaspoon chopped parsley Chop meat and press through a sieve. Soak bread in milk; add it with remaining ingredients to chicken; season highly and use as a filling in fontage cups, or shape in balls and poach in hot water, or shape in balls, roll in flour, and sauté.