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 refrigerator. 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. "

Deviled Chicken

1.  Make a mixture of cayenne, salt, mustard, grated lemon peel, lemon juice, sherry wine and Worcestershire sauce. 

2. Cut slices of cooked chicken. Butter them and put them into the sauce mixture. 

3. Let soak for 2 hours. 

4. Put mixture into a sauce pan and heat but do not let boil.