The thorough good cook

6. Cutlets of Fillets of Fowl, with Crumbs of Bread à la Maréchal. 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 mto 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. 7. Scollops of Fat Pullets à la Conti, with Truffles. Prepare the scollops in the ordinary way, but at the moment when you throw the scollops into the butter, the truffles must be ready, peeled and cut of the same round form and dimensions as the scollops. Season with a little salt ; " toss " the truffles and scollops a few moments before dinnertime ; put them into a smooth sauce (p. 347 ), to which you have added a little reduction of truffles, made as follows : — The trimmings of truffles are to be reduced in a little broth ; introduce some of this glaze into the scollops, and as it is always brown, add three or four spoonfuls of thick cream to the sauté to make the sauce white ; season it according to your palate. Do not forget to put the sauce through a tammy, to have it very bright. 8. Fowl a la Cardinal. Take a nice white fowl, singe it, and cut out the bones without destroying the skin. Next have a farce into Avhich you have introduced a little lobster spawn, well pounded, to make it very red. This farce, being made rather liquid, is to be injected, first between the skin and the flesh of the fowl, and then inside the body. Now mould the fowl into an agreeable shape ; put it into an oval stew-pan well trimmed with slices of bacon, and pour some poele (see No. 10) over it ; leave it on the fire for an hour and a half. As it has no bones left, it requires more time before it is done. Serve it up with a German sauce (p. 333), to which you add some of the lobster spawn, or a little tomato sauce. 9. Ragout, or Minced Fowl à la Polonaise. If you have any remnants of fowl, mince them, and put the mince into a good Bechamel (p. 327), without suffering it to boil. Sometimes you may put the whole into a vol-au-vent, at another time into patties ; or you may surround it with a bordering of paste, with poached eggs over the minced meat. By these means you obtain a variety of dishes. You may likewise send it up in croustades, but these croustades bear the appearance of a dish of the second course. 10. Fowl a la Villeroi.