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CHICKEN CUTLETS (French method)

Take the remains of one or two cold chickens. Cut them into neat joints, strew over them a little salt, pepper, and pounded mace, dip them into clarified butter, then into egg, and cover them with bread-crumbs and finely-minced parsley. Fry them lightly in hot butter or dripping. Put a puree of sorrel or spinach in the middle of the dish, place the cutlets round it, and grate a little Parmesan cheese over them. Send good gravy made of the bones and trimmings to table in a tureen. Time, five or six minutes to fry the cutlets. Sufficient for four or five persons. Probable cost, 10d., exclusive of the cold chicken.