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FOWL FILLETS (au Supreme)

Cut from three fowls as many neat fillets as you can; lay them in pairs, with forcemeat between, in a dish of clarified butter, and then fry them in some more butter, and dip them well in bread-crumbs. Fry also bread, cut as nearly the same size as possible. Heat the fillets in supreme sauce (see SUPREME SAUCE), but be especially careful not to allow them to boil in it. When serving, pour the sauce over the fillets piled in the centre of the dish, but do not moisten the bread with it. Place the bread alternately with the fillets round the dish, and leave the sauce where it was poured in the centre. Time for the fowl to lie in butter, half an hour; to fry, ten minutes. Sufficient for a dish.