This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 gill of milk 1 tablespoonful of chopped . parsley
Dark meat of one chicken
1 bay leaf
Yolk of one egg
1 tablespoonful of butter
1 onion 1/2 box of gelatine 2 large tablespoonfuls of flour
Salt and cayenne
Put the dark meat in a saucepan, just cover it with boiling water, add the onion and bay leaf, and let it simmer slowly until the chicken is tender (about one hour). Cover the gelatine with a half-cup of cold water, and let it soak while the chicken is stewing. As soon as the chicken is tender, take the meat from the bones and chop it very fine. Put the butter into a frying-pan; and, when melted, add the flour, mix until smooth, and then add a half-pint of the liquor in which the chicken was boiled; stir constantly until it boils and thickens, then add the gelatine, the yolk of the egg, salt and cayenne to taste; mix well, and turn into a shallow pan, having the mixture about a half-inch thick. Stand away on the ice to harden.
Now prepare the forcemeat. Chop the uncooked white meat of the chicken very fine. Put the milk on to boil, add to it the crumbs, stir until it thickens; add to it the chopped chicken, parsley, a teaspoonful of salt, and a dash of cayenne. Mix all well together, take from the fire, add the yolk of the egg, and turn out to cool.
When the chop mixture is cold, cut it into chop-shaped pieces with a knife; cut as closely as possible, wasting none of the mixture. Lift each chop carefully from the pan, and cover every part with a thin layer of the forcemeat. Stand them on the ice for fifteen minutes, then dip them in beaten egg, then in bread crumbs, and fry them in boiling oil or fat. Serve with cream sauce.