| RECIPE
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6. Cutlets of Fillets of Fowl, with
Crumbs of Bread a la Marechale.
Take four small fowls ; cut off the fillets
without injuring
the small fillets ; cut the merry-thoughts in
two. Take off
the small fillets ; pare them into the shape
of hearts ; stick
the merry-thought bones into the point of the
hearts, to give
them the appearance of chops ; and do the same
with the
other fillets. Season them with pepper and salt
; then brush
them over with yolks of eggs, and dip them into
crumbs
of bread ; next dip them into clarified butter,
and then
into crumbs again. Use your knife to level the
bread, and
broil the fillets over a brisk fire. The fillets,
being very
thin, require only to be lightly browned. Serve
under them
some thin Spanish sauce, well seasoned.
I must here observe to young or inexperienced
cooks
that when they have something thin to broil,
the fire must
be very sharp ; and when something thick, the
fire must be
moderate, as the flesh takes more time to be
done through.
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