Melt butter in saucepan over low heat. Stir in flour. Gradually add milk. Cook, stirring constantly, until thick. Add chicken, celery, parsley, lemon juice, salt, celery seed, onion, gravy extract, curry powder, pepper and hot pepper sauce. Stir in eggs. Heat thoroughly, stirring constantly. Spread in 8 or 9-inch piepan, lined with foil. Freeze 1 1/2 to 2 hours until partially frozen. Cut into 16 wedges. Dip into Batter. Drain off excess Batter. Fry in deep hot fat (365 degree) fro 4 to 5 minutes, turning once, until golden brown. Drain on absorbent paper. Serve with hot chicken Sauce.

Crispy Batter: Beat egg yolks with milk and salt in large mixing bowl until well blended. Stir in flour. Blend in butter, lemon juice and curry powder. Beat egg whites until soft peaks form. Fold into batter.

Chicken Sauce: Combine soup, milk, mushroom pieces, onion and curry powder. Heat thoroughly.