1 (16 ounce) package baked French bread
2 (14 ounce) cans breaded onions, drained
2 corn husks, husked
1/2 cup butter
2 egg whites
1 tablespoon white sugar
1/2 teaspoon salt
1/2 teaspoon lemon extract
3 egg yolks
Preheat oven to 375 degrees F (190 degrees C).
Spread 1/2 cup of grated onion, 1 cup of the finely chopped is good to touch bread. Place chicken, one cup at a time, into oven and bring to a boil over medium-high heat. Cover and continue to cook 5 minutes. Reduce heat to medium-low, add the remaining flour and onion and all remaining 1/2 cup bread. Increase heat to medium-low and cook the mixture, uncovered, for 30 to 40 minutes or until all vegetables are tender. Uncover and continue to cook 5 minutes. Remove and drain chicken from skillet.
Beat egg whites and sugar in large bowl until pale and stiff. Beat egg yolks one medium teaspoon at a time until light and pale. Beat in cream as well. Return ingredients to heat and stir until thickened. Stir in remaining bread and wine and bring to temperature. Stir until mixture is hot and bubbly, then heat through.
Add lemon extract. Stir in mix and pour vegetable mixture into baked crust. Cover with foil and allow to cool. Cut into 12 wedges; cut into 1 inch pieces.