Deviled Chicken Balls

 "Mix 6 ounces chicken meat with 2 Tablespoons chives and 1 Tablespoon parsley, both finely chopped, 2 Tablespoons ground celery, 2 Tablespoons fresh bread crumbs, and 1 Tablespoon grated onion. Add to the mixture 1 Tablespoon curry powder, salt to taste, and enough prepared mustard to moisten and bind the mess. Shape into little balls, roll in fine dry bread crumbs, in beaten egg diluted with a little cream and again in crumbs. Chill in refridgerator. Just before serving fry in deep fat 1 minute. Drain on paper and pile on a hot platter. Garnish with fried sprigs of curly parsley and serve as hot as possible. "