Chicken Cutlets

Ingredients

• 2 tbsp. butter
• 3 tsp. onion juice
• 4 tbsp. flour
• 1 c. chicken stock or milk
• + tsp. salt
• 2 c. chopped chicken
• Pepper
• 4 ce. mushrooms, cut fine
• Few gratings nutmeg

Method

1. 1

   Make a white sauce, add yolks of eggs and cook a moment; remove from fire, add chicken and mushrooms.

2. 2

   Cool as Lobster Cutlets, then shape into cutlets, dip in crumbs, egg and crumbs, and fry in deep fat; drain.

3. 3

   Insert a 2-inch piece of macaroni in the small end of each cutlet, garnish, and serve with Mushroom or Oyster Sauce.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 26. The excerpt below is the record exactly as published.

CHICKEN CUTLETS. 2 tbsp. butter. 3 tsp. onion juice. 4 tbsp. flour. 1 c. chicken stock or milk. + tsp. salt. Yolks of 2 eggs. Pepper. 2 c. chopped chicken. Few gratings nutmeg. 4 ce. mushrooms, cut fine

Cook this with the app: pantry check, scaling, and the assistant.