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Cutlets of Turkey, Esperance

Pick off meat from the turkey left over from yesterday and cut in very small dice, with two ounces cooked ham cut same way and twelve canned mushrooms, also cut same way. Have a tablespoon freshly chopped shallots in saucepan with one ounce butter and fry for three minutes, stirring well meanwhile; dredge in two ounces flour, stir while heating for two minutes, pour in a pint white broth, one teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Mix well until it comes to a boil, then let slowly boil for fifteen minutes, occasionally mixing meanwhile. Add two egg yolks, mix well, then add the chicken, ham and mushrooms, also half a gill sherry. Mix well and cook for ten minutes, frequently mixing meanwhile, remove, place the force in a dish and let cool off. Lightly flour corner of table, divide the force into six even parts and neatly roll out to cutlet forms, dip in beaten egg, then gently roll in fresh bread crumbs, lay in frying basket, fry in boiling fat for eight minutes and thoroughly drain. Pour a gill demi-glace on a hot dish, dress cutlets over, one overlapping another crown-like, arrange fresh string beans in center of the crown, adjust a paper frill at end of each cutlet and serve.