Part 33 (1/2)

Cut into neat cutlets.

2 oz. of b.u.t.ter.

Egg and bread-crumbs.

Some carrot and turnip, cut in fancy shapes and boiled.

pint of Italian sauce.

_Method._--Egg and bread-crumb the cutlets and fry them in the b.u.t.ter.

Dish them on a border of mashed potatoes.

Pour Italian sauce over, and put the vegetables in the middle.

Make the Italian sauce with the b.u.t.ter the cutlets are fried in.

Fillets of Chicken.

_Ingredients_--Some little fillets of chicken cut from the breast.

Some streaky bacon.

pint of _Bechamel_ sauce, made with white stock.

Some mashed potatoes.

_Method._--Lay the fillet on a greased baking-tin.

Cover with b.u.t.tered paper and put them into a moderate oven for ten or fifteen minutes.

Dish them on a border of mashed potatoes.

Pour the sauce over and put little rolls of nicely cooked bacon in the middle.

To cook the bacon, cut it into very thin strips and roll them, run a skewer through, and toast them before the fire.

Chicken a la Marengo.

_Ingredients_--1 chicken.

1 pint of second stock.

3 tomatoes.

1 piece of carrot, turnip, and onion.

1 sprig of parsley, thyme, marjoram.

2 oz. of b.u.t.ter.

1 oz. of flour.

A few drops of lemon juice.

_Method._--Cut the chicken into neat joints and fry them in the b.u.t.ter.

Then remove them and fry the vegetables.

Add the flour and fry that.