|Chicken stock||2 Cup (32 tbs)|
|Egg yolks||3 , beaten|
|Diced cooked chicken||3 Cup (48 tbs)|
|Mushrooms||12 , diced|
|Whole egg||1 , beaten|
|Fat||1 Cup (16 tbs) (For Deep Frying)|
Mix the flour with 1/4 cup of the chicken stock.
Add this to the rest of the heated stock.
Stir until it is thickened.
Add the egg yolks to the sauce.
Add the chicken, mushrooms, and seasonings.
Stir constantly as the mixture cooks for 5 minutes.
Cool and then chill the mixture for several hours so it becomes stiff.
Shape the mixture into cutlets.
Dip each cutlet into the beaten whole egg and then into the bread crumbs.
Chill the battered mixture again.
Fry the cutlets in deep fat, and serve.