From: The Thorough Good Cook
Poultry: 6. Cutlets of Fillets of Fowl, with Crumbs of Bread a la Marechale.
Take four small fowls
; cut off the fillets
without injuring the small fillets; cut the merry-thoughts in two. Take off the small fillets; pare
them into the shape of hearts
; stick the merry-thought bones into the point of the hearts, to give them the appearance
; and do the same with the other fillets. Season them with pepper
; then brush them over with yolks of eggs, and dip them into crumbs of bread
; next dip them into clarified butter
, and then into crumbs again. Use your knife
to level the bread, and broil the fillets over a brisk fire. The fillets, being very thin, require only to be lightly browned
. Serve under them some thin Spanish sauce
, well seasoned.
I must here observe to young or inexperienced
cooks that when they have something thin to broil
, the fire must be very sharp
; and when something thick
, the fire must be moderate
, as the flesh takes more time to be done through.