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 of chops; and do the same with the other fillets. Season them with pepper and salt; 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.

Log in or register to write something here or to contact authors.