A "fillet" is usually spoken of as a thin slice of flesh freed from skin and bone. When this term is applied to fowl, though it may have this signification, the whole breast of the fowl, removed in two pieces and separated lengthwise into four cutlet-shaped pieces, is usually meant. Each side of the breast of a fowl may be divided naturally, as it were, into two fillets. The two outer or upper portions are called the large fillets and the two smaller, mignon fillets. To fillet a fowl, slit the skin along the ridge of the breastbone up to the neck, turn the skin back and press the knife-blade along this ridge close to the "wishbone," then lift up the flesh from the breast, ribs, and base of the wing, keeping close to the bone; repeat on the other side, and the flesh will be removed in two oval pieces thicker at one end.

Separate each side into large and small fillets; remove the outer membrane from the large fillets and the tendon running the entire length of each small fillet. The membrane and tendons shrink in cooking and injure the shape of the fillets. Before cooking the fillets are neatly trimmed and often garnished with slices of truffle, or smoked beef tongue. Fillets are also cut from each breast in lengthwise slices; four or five can be cut from each side of the chicken. When they are to be thus cut, the meat needs to be removed with care, to avoid separating the mignon from the large fillet.