Recipes For Cooking Fillets Of Chicken
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 326 of 825.
Fillets Of Chicken Or Game
The fowl from which fillets are to be taken needs be plump and full-grown but young.
Fillets Of Chicken, Plain
Lay the fillets, all cut the size of the small fillet, side by side on a buttered baking pan; pour in a very little stock, cover tightly with an oiled paper, and cook in a rather hot oven about ten minutes. Serve, one overlapping another, crown-shaped, or straight down the dish. Asparagus tips make an appropriate garnish. Serve Bechamel sauce apart.