Pullets' Breasts a la Varsovian

Prepare and cook the pullet fillets as for Montmorency (No. 1998), poach them in butter and dish in a circle intercalating with a crouton of bread fried in butter; fill the center with cepes sauted with fine herbs and garnish around with small chicken croquettes (No. 877) made crescent-shaped and fried in hot and very white frying fat. Cover the fillets with bechamel (No. 409) into which has been mixed a little meat glaze (No. 402) and lemon juice; have a sauce-boat of the same sauce served at the same time as the fillets.