Method.—Egg and bread-crumb the cutlets and fry them in the butter.
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 butter the cutlets are fried in.
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.