From:
The Thorough Good Cook
Entrees: 8. Epigram of Chicken Cutlets (Epigram de Poulet).
Why "
Epigram"?,
I know not. Take the
fillets out of a
chicken, flatten and pound them neatly, remove small
bones of the pinions, scrape it
clean and
force it into the pointed end of the fillets; lay them on the
counter and shake a little
pepper and
salt over both sides, brush them over with the
yolk of
egg, dip them into
bread-
crumbs, and then into clarified
butter, and again lightly into bread-crumbs ; they are to be
broiled in a double
gridiron, but not till the last moment. Cut the inside fillets into
scallops, place them on a
sauté-
pan, fry as lightly as possible, and put them into a
Béchamel sauce, with some
mushrooms which have been passed; dish the cutlets, and serve the scollops in the centre.