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Classic
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page 66
until smooth and light, and when the cream begins to boil, stir this into it;
stir constantly until the sauce boils again; then add the seasoned chicken and
cook for three minutes; beat two of the eggs until light and stir them into the
boiling ingredients; take from the fire immediately and pour into a flat dish,
to get very cold, for an hour or so. The colder the mixture becomes, the more
easily the cutlets can be formed. Butter a cutlet mould thoroughly and sprinkle
some crumbs into it; pack with the chicken, and then give the mould a tap on the
table to make the cutlet drop out. The mould is buttered only once, but is
sprinkled with crumbs each time a new cutlet is formed. When all the chicken has
been used, beat the two remaining eggs in a deep plate and put some of the
crumbs in another plate; drop the cutlets into the eggs first, and into the
crumbs afterward; at serving time put them into a frying-basket, being careful
not to crowd them, and cook in boiling fat for two minutes. Drain well and serve
with white mushroom or Bechamel sauce. Mould with the hands if preferred.
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