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Chicken Cutlets, Islin

Carefully tear skin off a tender two-and-a-half pound chicken, then remove meat and sinews from bird. Have a four-ounce piece raw lean veal, cut chicken and veal in small pieces, place on a clean board and finely chop, adding while chopping, little by little, a half gill thick cream. Place meat in a bowl, add a bread panade, a finely chopped truffle, egg yolk, one and a half teaspoons salt, two saltspoons cayenne and saltspoon grated nutmeg. Briskly stir with wooden spoon for three minutes, then gradually pour in a half gill cream, sharply stirring while adding it. Divide the preparation in twelve equal parts, roll on a lightly floured table to cutlet forms, lightly dip in beaten egg, then roll them in bread crumbs.

Heat two tablespoons clarified butter in a frying pan, place in cutlets one beside another and gently cook for seven minutes on each side. Pour fresh mushroom sauce on a hot dish, arrange cutlets over crown shape, adjust a fancy frill at end of each and serve.