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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