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Walnut Cutlets

4 ounces bread crumbs 1 ounce shelled walnuts 1 teaspoon butter 1 teaspoon grated onion 1/2 teaspoon flour 1 teacup of milk White of 1 egg 1 lemon Run the bread crumbs and skinned walnuts through a nut mill. Then mix them in a basin with the butter and the grated onion. Melt a large teaspoon of butter in a saucepan with half a teaspoon of flour, and add the milk gradually. When this boils, add the other ingredients, pepper and salt to taste, and white of egg. When removed from the fire, add a teaspoon of lemon juice. Stir well, and turn out into a dish to cool, then shape into cutlets; dip in white of egg and bread crumbs, and fry in boiling oil. Serve with bread or tomato sauce.