Fillets of Chicken.
- Ingredients—Some little fillets of chicken cut from the breast.
- Some streaky bacon.
- ½ pint of Béchamel sauce, made with white stock.
- Some mashed potatoes.
Method.—Lay the fillet on a greased baking-tin.
Cover with buttered 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.