Remove skin from the breast of the chickens. With a sharp knife cut through the flesh, close to the wishbone, along the breast bone and around the wing joint and remove the solid white breast meat. Reserve the smaller piece, next to the bone, and the white meat of wings for the force meat, directions below. From and through the thin side of the larger pieces of breast meat (raw), cut an opening
Wet the top slightly, brown lightly on the hot fat and add the wine. Cover the pan, place in the oven and bake 15 minutes or until tender. Remove strings and serve with Cream Sauce and Sauted Mushrooms, or with Hollandaise Sauce and the Sauted Mushrooms.
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