Scallops of Fowl au Bechamel (Entrée)

Fried, 3 to 4 minutes.


Raise the flesh from a couple of fowls as directed for cutlets in the foregoing receipt, and take it as entire as possible from either side of the breast; strip off the skin, lay the fillets flat, and slice them into small thin scallops; dip them one by one into clarified butter, and arrange them evenly in a delicately clean and not large frying-pan; sprinkle a seasoning of fine salt over, and just before the dish is wanted for table, fry them quickly without allowing them to brown; drain them well from the butter, pile them in the centre of a hot dish, and sauce them with some boiling béchamel. This dish may be quickly prepared by taking a ready-dressed fowl from the spit or stewpan, and by raising the fillets, and slicing the scallops into the boiling sauce before they have had time to cool.