Epigram of Chicken Cutlets
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 121. The excerpt below is the record exactly as published.
Epigram of Chicken Cutlets (Epigram de Poiilet). V\hy " Epigram " I know not. Take the fillets out of a chicken, flatten and pare them neatly, remove small bones of the pinions, scrape it clean and force it into the pointed end of the fillets ; lay them on the dresser and shake a little pepper and salt over both sides, brush them over with the yolk of egg, dip them into bread-crumbs, and then into clarified butter, and again lightly into bread-crumbs ; they are to be broiled in a double gridiron, but not till the last moment. Cut the inside fillets into scollops, place them on a saute-pan, fty as lightly as possible, and put them into a Bechamel sauce (p. 327), Avith some mushrooms which have been passed
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Cook this with the app: pantry check, scaling, and the assistant.