9 Chicken Cutlets Recipe

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 From "The National Cook Book," by Marion Harland and

Christine Terhune Herrick.

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