This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919].
The fowl from which fillets are to be taken needs be plump and full-grown but young.
Lay the fillets, all cut the size of the small fillet, side by side on a buttered baking pan; pour in a very little stock, cover tightly with an oiled paper, and cook in a rather hot oven about ten minutes. Serve, one overlapping another, crown-shaped, or straight down the dish. Asparagus tips make an appropriate garnish. Serve Bechamel sauce apart.
 
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