Chop the meat of one chicken fine, also add of a middling sized onion, fry the onion with 1 ounce of butter, add 1 teaspoonful of flour, stir half a minute, then add the chopped meat and a little over a gill of the broth, salt, pepper and a pinch of nutmeg, stir for about 2 minutes, take from the fire, mix the yolks of 2 eggs with it, put it back on the fire for 1 minute, stirring the while, turn into a dish to cool, when perfectly cold mix well, roll into the shape you want, then roll in bread or cracker crumbs, then in egg and again in cracker crumbs. Fry in hot lard-use veal if you prefer.
One solid pint of finely chopped cooked chicken, 1 tablespoon of salt, teaspoon of pepper, 1 teacup of Cream or chicken stock, 1 tablespoon of flour, 4 eggs, 1 teaspoon of chopped parsley, 1 teaspoon of onion juice, 1 tablespoon of lemon juice, 1 pint of bread crumbs, 3 tablespoons of butter. Put the Cream or stock on to boil, mix flour and butter and stir in, add chicken and seasoning. Boil two minutes and add two of the eggs well beaten and set away to cool. When cold shape and fry.