Chicken Cutlets

Breaded, deep fried cutlets of chicken rolled with truffles and veloute sauce.

Take a cold boiled chicken, chop it into dice, and put it into a stewpan to cook with half its bulk of raw truffles, also cut into dice, four tablespoonfuls of quenelle forcemeat, and two tablespoonfuls of reduced veloute sauce. Divide this mixture into eight equal parts, and roll them on a well floured board, making them into the shape of cutlets, and sticking a small bone in the thin end. Dip them one by one first into beaten egg and then into breadcrumbs, taking care that the crumbs are equally distributed over them; plunge them into a fryingpan with butter, and fry until colored. Take them out, drain on a cloth, put a paper frill on each bone, and arrange them in a circle on a dish with a mince of vegetables in the center.