8 oz (225 g) cold cooked chicken
nutmeg
salt and pepper
1 egg
egg and breadcrumbs for coating
fat for deep frying
1 small shallot
2 tbsp (1 oz) 25 g butter
1 tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt foundation white sauce (coating consistency)
nutmeg
salt and pepper
1 egg
egg and breadcrumbs for coating
fat for deep frying
1 small shallot
2 tbsp (1 oz) 25 g butter
1 tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt foundation white sauce (coating consistency)
for the garnish
fried parsley
method
1. Chop the chicken finely.
2. Skin and chop the shallot.
3. Melt the butter and fry the shallot without browning.
4. Add the flour and cook for 2 minutes without colouring.
5. Add the sauce and bring to the boil. Boil for 2 minutes, stirring all the time.
6. Put in the chicken. Add nutmeg and seasoning to taste.
7. Stir over low heat until thoroughly heated.
8. Add the egg. Cook for 3 minutes longer stirring all the time. Cool.
9. When firm, divide into 6 or 8 equal pieces, shape into cutlets, and coat with egg and crumbs.
10. Heat the fat and fry the cutlets until golden brown.
11. Drain, arrange in a circle on a warmed dish, and garnish with the parsley.
2. Skin and chop the shallot.
3. Melt the butter and fry the shallot without browning.
4. Add the flour and cook for 2 minutes without colouring.
5. Add the sauce and bring to the boil. Boil for 2 minutes, stirring all the time.
6. Put in the chicken. Add nutmeg and seasoning to taste.
7. Stir over low heat until thoroughly heated.
8. Add the egg. Cook for 3 minutes longer stirring all the time. Cool.
9. When firm, divide into 6 or 8 equal pieces, shape into cutlets, and coat with egg and crumbs.
10. Heat the fat and fry the cutlets until golden brown.
11. Drain, arrange in a circle on a warmed dish, and garnish with the parsley.
serving amount
serves 4
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