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Chicken Cutlets

For eighteen cutlets. One full pint of cold chicken chopped rather coarsely; one cup of sweet cream; three tablespoons of butter; one tablespoon of flour; one of salt; four even ones of mushrooms chopped fine; four eggs; one pint of sifted bread crumbs; one-half teaspoon of pepper; one-half teaspoon onion juice; one tablespoon of lemon juice; one teaspoon chopped parsley. Mix the chicken, mushrooms, salt, pepper, parsley and onion and lemon juice. Pour the cream into a large frying-pan and when it begins to boil stir into it the flour and butter smoothly beaten together. Stir constantly until the mixture boils again; next add the chicken and cook for three minutes. Stir into the boiling mass two of the eggs beaten until light. Take from the fire immediately and pour the contents of the pan into a flat dish and set it 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 a mold or with a knife and sprinkle both sides of each with crumbs. Beat the other two eggs in a deep plate. Dip the cutlets in the egg, then in crumbs, put them in a frying basket, not crowding them and cook in boiling fat for two minutes. Serve with béchamel or mushroom sauce.