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FOWL SCALLOPS (a la Bechamel)

Roast a couple of fine fowls, and when done, remove them from the spit. Cut with a sharp knife all the flesh in one piece from the breasts and wings. Pull off the skin, and slice the meat thinly into small scallops, which arrange on a hot dish. Sprinkle lightly with salt, and pour boiling sauce (bechamel) over. If cold fowls be used, dip the scallops one by one into clarified butter and fry but do not brown. Drain off the butter, and pile in the middle of a hot dish. Sauce as above. Time, four minutes to fry. Probable cost, exclusive of fowls, 8d. Sufficient for an entree.