Put eggs through a vegetable press, or chopper. Put butter and flour into a saucepan, add milk, stir until boiling, add bread crumbs, salt, parsley, pepper and onion juice; add the eggs, mix and turn out to cool. When cold form into cutlets, dip in egg and then in bread crumbs and fry in smoking hot fat. Serve with plain cream sauce. These with peas make an exceedingly nice luncheon dish.