Cutlets of Fowls, Partridges, or Pigeons (Entrée)

French Receipt


Take closely off the flesh of the breast and wing together, on either side of the bone, and when the large fillets, as they are called, are thus raised from three birds, which will give but six cutlets, take the strips of flesh that lie under the wings, and that of the merry thoughts, and flatten two or three of these together, that there may be nine cutlets at least, of equal size. When all are ready, fry to a pale brown as many diamond-shaped sippets of bread as there are fillets of fowl, and let them be quite as large; place these before the fire to dry, and wipe out the pan. Dip the cutlets into some yolks of eggs, mixed with a little clarified butter, and strew them in every part with the finest bread-crumbs, moderately seasoned with salt, cayenne, and pounded mace. Dissolve as much good butter as will be required to dress them, and fry them in it of a light amber-colour: arrange them upon the sippets of bread, pile them high in the dish, and pour a rich brown gravy or Espagnole round, but not over them.