8oz cooked chicken
4oz fresh breadcrumbs
1 lb. bacon
2 egg yolks
1 medium onion
2 TBS double cream
salt and pepper
1 pinch nutmeg
oil (for deep frying)
For the batter:
1/2 pint water
6oz plain flour
2 egg whites
2 tsp oil
Finely chop the onion and mushrooms.
Chop the cooked chicken.
Gently sauté the onions and mushrooms in the butter until softened, but not browned.
Combine this mixture with the breadcrumbs, egg yolks, cream, and nutmeg, and then season to taste.
Add the cooked chicken.
Remove the rinds from the bacon and flatten it with a knife.
Cut each rasher in half, spread thickly with the mixture, then roll up.
Place the flour and salt in a bowl, then pour the oil in the center.
Gradually add in the water, stirring well until smooth and creamy.
Beat the egg whites until they're stiff, then fold them into the batter.
Dip each of the bacon rolls into the mixture.
Deep-fry for 5 minutes or until golden brown.
Drain on kitchen paper and serve hot.