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Chicken Cutlets

These are usually made of the legs of fowls, when the white flesh has been taken for something else. Remove the thigh-bones from the legs, but leave the drumstick in its place. Put the legs into a saucepan, cover them with well-flavoured stock, and simmer them very gently till tender. If there is no stock, water must be used, and then flavouring vegetables must be thrown in, a turnip, a carrot, a bunch of parsley, a few sticks of celery, an onion stuck with cloves, and a little pepper and salt. Take the legs up, put them in press between two dishes until cold and firm, and trim them neatly to the shape of cutlets. Brush them with oil or butter, dip them in egg, and bread-crumb them twice. Fry the prepared cutlets in hot butter or lard till they are nicely browned; turn them two or three times that they may be equally cooked. Place them in a circle on a hot dish, pour bechamel round them, and, as a garnish, place dressed vegetables in the centre of the cutlets. Sufficient for a medium-sized dish. Probable cost, 2s. 6d. each chicken.