Modern cookery for private families

breast; strip off the skin, lay the fillets flat, and slice them into small thin scallops; dip them one by one into clarified butter, and arrange them evenly in a delicately clean and not large frying-pan; sprinkle a seasoning of fine salt over, and just before the dish is wanted for table, fry them quickly without allowing them to brown; drain them well from the butter, pile them in the centre of a hot dish, and sauce them with some boiling _béchamel_. This dish may be quickly prepared by taking a ready-dressed fowl from the spit or stewpan, and by raising the fillets, and slicing the scallops into the boiling sauce before they have had time to cool. Fried, 3 to 4 minutes. GRILLADE OF COLD FOWLS. Carve and soak the remains of roast fowls as for the _fritot_ which precedes, wipe them dry, dip them into clarified butter, and then into fine bread-crumbs, and broil them gently over a very clear fire. A little finely-minced lean of ham or grated lemon-peel, with a seasoning of cayenne, salt, and mace, mixed with the crumbs will vary this dish agreeably. When fried instead of broiled, the fowls may be dipped into yolk of egg instead of butter; but this renders them too dry for broiling. FOWLS À LA MAYONNAISE. Carve with great nicety a couple of cold roast fowls; place the inferior joints, if they are served at all, close together in the middle of a dish, and arrange the others round and over them, piling them high in the centre. Garnish them with the hearts of young lettuces cut in two, and hard-boiled eggs, halved lengthwise. At the moment of serving, pour over the fowls a well-made _mayonnaise_ sauce (see Chapter VI.), or, if preferred, an English salad-dressing, compounded with thick cream, instead of oil. TO ROAST DUCKS. [Ducks are in season all the year, but are thought to be in their perfection about June or early in July. Ducklings (or half-grown ducks) are in the greatest request in spring, when there is no game in the market, and other