Cutlets of Chicken à l’Américaine.
(Côtelettes de Volaille à l’Américaine.)
Take half a pound of cooked chicken, such as legs or pieces left from a previous meal, pound it, and then mix it with two and a half large tablespoonfuls of Bechamel sauce, one and a half tablespoonfuls of tarragon vinegar, a tiny dust of cayenne, and three quarters of a pint of aspic jelly, and pass it through the tammy and put it in sauté pans to about half an inch thick to set, then cut it out in cutlet shapes with a cutlet cutter, and mask with brown chaudfroid sauce; put each on a palette knife while pouring the chaud-froid over it, then ornament with truffle in any pretty design, and set it with a little aspic jelly, and glaze all over with liquid aspic; when ready to serve, dish on a border that has