Chop cold chicken fine; season with onion-juice, celery salt, pepper,
and chopped parsley. For 2 cupfuls allow a cupful of cream or rich milk.
Heat this (with a bit of soda stirred in) in a saucepan, and thicken
with a tablespoonful of butter rubbed in, one of corn-starch, stirred in
when the cream is scalding. Cook one minute, put in the seasoned
chicken, and cook until smoking hot. Beat two eggs light; take the
boiling mixture from the fire and add gradually to these. Pour into a
broad dish or agate-iron pan and set in a cold place until perfectly
chilled and stiff. Shape with your hands, or with a cutter, into the
form of cutlets or chops. Dip in egg, then in cracker-crumbs. Set on the
ice an hour or two and fry in deep boiling fat. Send around white sauce
with them.
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