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Chicken Cutlets

(A recipe of Provence.) Chop very fine the meat of a fowl, to make 2 cupfuls; it must be cooked first. Add 2 ounces of butter, salt, pepper, and 1/2 cup of rich milk or cream. Divide into balls, flatten like a chop, dip in egg or bread-crumbs, and fry in hot fat. Arrange on a dish, with tomato sauce.

CUTLETS OF CHICKEN (invented for one of the French monarchs.). Cut up the meat of 1/2 a chicken,--that cooked in the soup will answer best,--add 6 mushrooms, and 1/2 ounce cooked and chopped beef tongue. Fry these in 2 ounces of butter, with 2 teaspoonfuls of chopped onion and 1 ounce of flour. Add, next, 1 pint of chicken broth, and cook until a smooth paste, stirring often. Add yolks of 2 eggs, juice of a lemon, some parsley, and salt. If too thin, pour off, by straining, half the sauce, and let it harden in a pan. Mould into cutlets and dip each in the sauce, then in crumbs. Fry in butter or lard and serve in a circle, with the sauce diluted with 1/2 cup of boiling milk.