Hashed Chicken, Ancient Style

Raise the breasts of a roast chicken, remove the skin and sinewy parts and cut the meat into three-sixteenths of an inch squares; also cut a shallot into one-eighth inch squares; fry all lightly in butter without coloring, then add chervil, parsley and mushrooms, all well chopped; fry once more and mix with veloute sauce (No. 415); warm the preparation thoroughly and thicken with egg-yolks, cream, butter and lemon juice. Dress and garnish around with heart-shaped bread croutons fried in butter. An equal quantity of potatoes cut the same size as the chicken may be added, and when the whole is dressed strew the top with chopped parsley.