No. 47 Chicken Cutlets
[Quantity for one chicken.]
Boil the chicken sufficiently to eat; take it out and let it get cold; take all the white meat and chop up very fine with mushrooms and a celery stalk; take ¼ pound of butter, 2 full tablespoonfuls of flour, 2 yolks and 1 white of eggs, ½ pint of milk, ½ teacup of mushroom water, into which a little nutmeg has been grated, ½ pint of cream. Mix the butter and flour together, boil the milk and cream and mushroom water, into which put the butter and flour; this will make a rich sauce, which is seasoned to taste. When cooled a little add the beaten eggs; add chicken, stir up, making a rich paste; boil 15 minutes, stir while boiling, pour out in a platter, let get cold; make in shape of mutton cutlets or chops, take the ribs and put in for stems; then roll cutlets in beaten egg into which bread has been grated, put into hot lard and fry a delicate brown. Garnish with French pease and parsley, or mushrooms and parsley. Serve hot.