Chicken Cutlets a la Adolphe Hardy

Chop up finely one pound of raw chicken fillets after suppressing all the sinews and fat; add half the same quantity of fresh butter, season and mix the whole well together. Divide the preparation into two inch in diameter balls and shape them like a cutlet; dip in beaten eggs and bread-crumbs and fry in clarified butter; drain and decorate with favor frills (No. 10). Range them in a circle, filling the center with a garnishing of minced cepes fried in butter, drained and moistened with cream reduced with the cepes, season and just when ready to serve finish with a piece of butter, lemon juice and chives minced very fine.