Chicken Cutlets Recipe

This may be made from either chicken or turkey cut into dice; add an equal
quantity of canned mushrooms; for instance, to one pint of cold chicken,
add one can of mushrooms. Put two tablespoonfuls of butter and two of
flour in a saucepan; mix without browning, then add two cups (one pint) of
chicken stock; stir constantly until boiling, add two tablespoonfuls of
thick cream, and the yolks of four eggs; strain, add the chicken and
mushrooms, a level teaspoonful of salt, a quarter of a teaspoonful of
white pepper, ten drops of celery extract or just a little celery seed.
Stand this mixture over hot water, watching carefully until it is
thoroughly heated; remember that any boiling will curdle the egg. Serve
this on a heated dish either in a border of rice or garnished with squares
of toasted bread. This mixture is also served in bread patês, or it may be
served in chicken muffin cases.

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