Hand-Book of Practical Cookery, for Ladies and Professional Cooks / Containing the Whole Science and Art of Preparing Human Food

by Pierre Blot

BREAST BOILED.

Put the breast entire in a saucepan, with a sprig of thyme, two of parsley, a bay-leaf, a clove, salt, and pepper, cover with water, set on the fire, boil gently till cooked, and then drain. Put in a frying-pan three tablespoonfuls of sweet-oil, a teaspoonful of chopped parsley, salt, and pepper; when hot lay the breast in and fry it all around for five minutes; then take it off, roll it in bread-crumbs, place it on a gridiron, and set on a good fire for five minutes; turn it over once only, then serve it with a piquante, poivrade, or tomato sauce. It may also be served on a purée of sorrel.