This is merely broiling or frying cutlets in a greased paper, after
having spread on them a seasoning prepared as follows: make a paste
of bread crumbs, chopped parsley, nutmeg, pepper, salt, grated lemon
peel, and thyme, with a couple of beaten eggs; a piquante sauce should
be served in a tureen.

Madras Stewed Chicken. MAÎTRE D'HÔTEL BUTTER facebooktwittergoogle_plusredditpinterestlinkedinmail