Reference > Farmer's Cookbook > ENTRÉES > Cutlets of Chicken
  Sweetbread in Peppers Fillets of Game  
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Cutlets of Chicken

Remove fillets from two chickens; for directions, see page 245. Make six parallel slanting incisions in each mignon fillet and insert in each a slice of truffle, having the part of truffle exposed cut in points on edge. Arrange small fillets on large fillets. Garnish with truffles cut in small shapes, and Chicken Force-meat forced through a pastry bag and tube. Place in a greased pan, add one-third cup White Stock, cover with buttered paper, and bake fifteen minutes in a hot oven. Serve with Suprême or Béchamel Sauce.


CONTENTS · BIBLIOGRAPHIC RECORD
  Sweetbread in Peppers Fillets of Game  
 
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