Why " Epigram " I know not. Take the fillets out of a
chicken, flatten and pout them neatly, remove small bones
of the pinions, scrape it clean and force it into the pointed
end of the fillets ; lay them on the dresser and shake a
little pepper and salt over both sides, brush them over with
the yolk of egg, dip them into bread-crumbs, and then
into clarified butter, and again lightly into bread-crumbs ;
they are to be broiled in a double gridiron, but not till
the last moment. Cut the inside fillets into scollops, place
them on a sauté-pan, fry as lightly as possible, and put
them into a Béchamel sauce, with some mushrooms
which have been passed ; dish the cutlets, and serve the
scollops in the centre.

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