No. 69 Chromskies
Two cupfuls chicken, ½ cupful mushrooms, ½ cupful ham, yolks of 2 eggs, 1 small onion, 2 tablespoonfuls of chopped parsley, 1 level teaspoonful each of royal powder, celery, salt, and thyme, large pinch of salt, 1½ tablespoonfuls of butter, and 2 of flour, 1 cupful of broth. Cut the onion fine, fry it in the stewpan with the butter; when of a deep yellow add the flour, stir 2 minutes; add the broth boiling, the seasonings, and yolks; stir 4 minutes longer; add the fowl, ham, and mushrooms cut in small neat dice; set away to get firm by cooling; cut in neat pieces, dip in common butter, and fry in plenty of hot lard 5 minutes.