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Chicken Cutlets

2 cups cooked chicken

1 tablespoon lemon-juice

4 tablespoons chopped mush- 2 tablespoons butter or other rooms fat

1 teaspoon salt

1 tablespoon flour

½ teaspoon pepper

1 cup milk or cream

1 teaspoon parsley

4 eggs

½ teaspoon onion-juice

Mix the chicken, mushrooms, salt, pepper, parsley and the onion and lemon-juice. Make a white sauce with the fat, flour and milk or cream. Add the chicken, and cook for three minutes. Stir in two of the eggs beaten until light. Take from the fire immediately, pour into a greased, flat dish and set in a cold place for an hour or so. The colder the mixture becomes, the better it may be handled. Shape into cutlets, either in molds or with a knife, and sprinkle both sides of each cutlet with fine crums. Beat the other two eggs in deep plates. Dip the cutlets in the egg, then in crums, put them in a frying-basket, not crowding them and cook in deep fat for two minutes. Serve with Béchamel or mushroom sauce.