1 pint of cooked chicken, coarsely chopped
1 cup heavy cream
3 tablespoons butter
1 tablespoon flour
1 teaspoon salt
4 tablespoons mushrooms, finely chopped
4 eggs
2 cups bread crumbs
1/4 teaspoon Bell seasoning or powdered sage
1/2 teaspoon pepper
1/2 teaspoon onion juice or onion powder
1 teaspoon parsley, chopped

Combine chicken with salt, Bell's seasoning or sage, pepper, onion juice or powder, lemon juice, and chopped mushrooms; put the cream on the stove in a large skillet; beat the flour and butter together until smooth and light, and when the cream begins to boil, stir this into it; stirring constantly until the sauce boils again.

Add the seasoned chicken and cook for three minutes; beat two of the eggs until light and stir them into the boiling ingredients.

Remove from heat immediately and pour into a flat dish, to cool in the refrigerator for an hour or so.

Butter a cutlet mould or hamburger press thoroughly and sprinkle some crumbs into it; pack with the chicken, and then give the press a tap on the table to make the cutlet drop out. The press is buttered only once, but is sprinkled with crumbs each time a new cutlet is formed. When all the chicken has been used, beat the two remaining eggs in a deep plate and put some of the crumbs in another plate.

Drop the cutlets into the eggs first, and then into the crumbs. At serving time put them into a deep fryer, at about 360 degrees, and being careful not to crowd them, fry for two minutes.

Drain well on paper towels and serve with mushroom or Bechamel sauce.

*Form with the hands if you don't have a mould, hamburger press or meatball scoop.

These are great for picnics and take-along lunches!

Submitted by: Mrs. Henry Buckner