serving time, have large slices of cold boiled sweet potatoes, fried
in butter till a golden brown, handsomely arranged on a warm dish. On
them place the chicken, which must be very cold. On each piece of the
meat put a small teaspoonful of Tartare sauce. Heap the potatoes
around the edge of the dish, garnish with parsley, and serve.


To Remove a Fillet from a Fowl or Bird.

Draw the skin off of the breast, and then run a sharp knife between
the flesh and the ribs and breast-bone. You will in this way separate
the two fillets from the body of the bird. The legs and wings of the
largest birds and fowl can be boned, and stuffed with force-meat, and
then prepared the same as, and served with, the fillet. The body of
the bird can be used for soups. Fillets from all kinds of birds can be
prepared the same as those from chickens.


Chicken Fillets, Larded and Breaded.

Lard the fillets, having four fine strips of pork for each one, and
season with salt and pepper. Dip in beaten egg and in fine bread
crumbs. Fry ten minutes in boiling fat. Serve on a hot dish with a
spoonful of Tartare sauce on each.


Chicken Fillets, Braised.

Lard the fillets as for breading. For each one lay a slice of fat pork
in the bottom of the braising pan, and on this a very small piece of