Reference > Farmer's Cookbook > ENTRÉES > Chicken Cutlets
  Fillets of Game Russian Cutlets  
CONTENTS · BIBLIOGRAPHIC RECORD

Chicken Cutlets

Remove fillets from two chickens; for directions, see page 245. Dip each in thick cream, roll in flour, and sauté in lard three minutes. Place in a pan, dot over with butter, and bake ten minutes. Serve with White Sauce I, to which is added one tablespoon meat extract.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fillets of Game Russian Cutlets  
 
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