1 c. coarsely chopped cooked turkey, shrimp or chicken
2 tbsp. butter
1 can bean sprouts, drained
1/2 c. chopped onion
1/2 c. chopped celery
1 tbsp. finely chopped green pepper or parsley
6 slightly beaten eggs
1 tsp. salt
Fat for frying

Brown chicken lightly in butter. Add bean sprouts, onion, celery and green pepper. Cover and cook a few minutes until onion is transparent. Cool slightly.

Spoon chicken-vegetable mixture into beaten eggs, straining out liquid into bottom of pan. Add salt. Mix thoroughly.

Pour 1/4 cup mixture into hot fat, about 1/2 inch deep. Flatten "cake" to 1/2 inch thickness. Cook until brown on both sides, turning once. Drain and serve hot with sauce. Makes 12 cakes.

SAUCE FOR EGG FOO YOUNG:

Juice from cooked vegetables above
1 c. juice from canned bean sprouts
1 tbsp. cornstarch
1 tsp. sugar
2 tbsp. soy sauce

Combine juices, setting aside 1/4 cup of liquid. Heat to boiling.

Blend cornstarch, sugar and the 1/4 cup liquid. Add to boiling juice. Cook, stirring constantly, until thickened. Add soy sauce.