“I hate to admit it,” Squeezer
To speed the frying, Squeezer weights the breasts in a cast-iron skillet or “iron spider,” as she calls it, with a cast-iron pot lid. She then makes a little pan gravy for “dove essence.”
To freeze uncooked breasts, she puts them in rinsed-out milk cartons and covers them with water, since freezing them in a block of ice prevents airburn.
Melt half the butter in a large heavy frying pan, and when it bubbles put in the breasts and weight them evenly with a heavy lid or a smaller skillet. After 3 minutes, turn them over, sprinkle with salt and pepper, and weight them again. They should be done in 2 to 3 minutes. Remove them to a warm platter. Add wine to the pan juices and beat in the remaining butter. Season to taste and, if you like, add some fresh herbs like thyme and rosemary.
© 1986 Betty Fussell. All rights reserved.