Fillets Of Chicken Or Game

The fowl from which fillets are to be taken needs be plump and full-grown but young.

Fillets Of Chicken, Plain

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.