Brush them with egg and cover them with bread-crumbs mixed with 2 oz. of the grated cheese.
Fry them for about five minutes in a cutlet pan.
Dish them on a border of mashed potatoes and put some nicely-cooked macaroni in the centre with 1 oz. of grated cheese.
Pour the brown sauce round them and serve very hot.
Chaud-froid Chicken.
Cold Entrée for Suppers and Luncheons.
- Ingredients—The best joints of 2 chickens.
- 1 pint of Béchamel sauce.
- ¼ oz. of Swinborne's or Nelson's Gelatine.
- Some aspic jelly.
- Endive and lettuce.
Method.—Melt the gelatine and mix it with the sauce.
Coat the pieces of chicken carefully with it, giving them each two coats if they require it.