6 ounces 3-4-day-old French bread, crusts removed
2 cups milk
21/2 pounds chicken breasts, skinned, boned, and tendons removed
4 egg yolks, lightly beaten
1/3-1/2 cup heavy cream
Salt to taste
2 egg whites
Vegetable oil for frying
2 tablespoons unsalted butter, melted
1 - 1 1/2 tablespoons finely chopped fresh dill and parsley

Cut the bread into pieces 2 inches long and soak in the milk for 5 minutes. Squeeze out the excess liquid. Wipe the breasts with paper towels. Cut into 1-inch pieces, then grind twice, the second time adding the bread. If you use a food processor, take care not to puree the mixture. Place in a large bowl, add the egg yolks, cream, and salt to taste, and beat well with a wooden spoon or in an electric mixer. Whip the egg whites until soft peaks form and fold them into the chicken mixture. Pour oil into a heavy-bottomed skillet (it should be about 1/3 inch deep) and heat. Scoop up about 1/3 cup of the mixture and place in the skillet, flattening it lightly with a wet knife. The patty should be about 3 inches long, 2 inches wide, and 3/4 inch high. Continue to form patties, spacing them about 1 inch apart in the pan. Saute over moderate heat for about 3-5 minutes on each side, or until golden. When done, they should be tender and moist. Keep them warm while you cook the remainder.