4 slices white bread
1/2 c. light cream
2 (3 lb.) chickens
1 1/2 tsp. salt
1/4 tsp. white pepper
1 lb. butter
1 egg, beaten
1/2 c. bread crumbs
1/2 lb. mushrooms, sliced
1 tbsp. flour
1/4 c. stock or 1/2 bouillon cube dissolved in 1/4 c. boiling water
1 1/2 tbsp. lemon juice
3 egg yolks, beaten
Dash of cayenne pepper

Soak the bread in the cream. Remove the meat from the chickens (uncooked) and grind in a food chopper as fine as possible. Add 1 teaspoon of the salt and the pepper. Melt 2 tablespoons of the butter and add with the bread. Chop the mixture until very smooth. Shape into 6 large or 12 small cutlets. Dip in the beaten egg and then in bread crumbs. Melt 4 tablespoons of butter in a skillet and fry the cutlets in it over low heat, until browned on both sides. Add more butter as necessary. Remove and keep warm.

Melt 2 tablespoons of butter in the same skillet. Add the mushrooms and saute for 5 minutes. Sprinkle the flour on top, stirring until smooth. Gradually add the stock, stirring until the boiling point is reached. Cook over low heat for 5 minutes, stirring frequently. Set aside.

Divide the remaining butter into 3 pieces. Place one piece in the top of a double boiler; add the lemon juice and egg yolks. Place over hot, not boiling, water. Beat constantly with a wire whisk or wooden spoon. When the first piece of butter melts, add the second. When the mixture thickens, add the third piece, still beating constantly. Cook over low heat so that the water never boils. Continue cooking and beating for 2 minutes after the last piece of butter melts. Remove from the heat. Add the remaining salt and the cayenne pepper. If the mixture curdles, add 1 tablespoon of heavy cream and beat vigorously. Add the mushrooms. Serve the sauce on top of the cutlets.