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Fillets of Turkey with Soup

Skin the breast of a plump turkey, and slice. The slices should be nearly half an inch thick, and as nearly uniform in size as possible. Dip in beaten egg, then in crumbs; again in the egg, and once more in the crumbs. Set on the ice while you cook the rice.

Put one cup of clear chicken stock into a saucepan; add a cup of rice, one-half teaspoon of onion juice, and the same of salt, and simmer slowly until the liquid is absorbed. When the rice is tender add two tablespoons of butter; one tablespoon of grated cheese, and season to taste. Cover and let it stand at the side of the fire until the fillets are ready. Heat five or six spoons of pure salad oil slowly in a frying-pan, and when it boils, cook the fillets to a nice brown. Mound the rice in the center of a hot dish and arrange the fillets about it.