Chicken Cutlets a la Dauphine

These are made with the legs of fowls—the fillets of which have been used for preparing a supreme; and thus, that entree becomes less expensive. The legs being cut from the carcasses of the fowls, must be freed from the thigh-bone, leaving the leg—or what is termed the drumstick-bone—in its place; these legs of fowls must next be gently braized in some seasoned stock until quite tender, and then taken up, placed in press between two dishes, and when quite cold, trimmed in the form of cutlets, dipped in some reduced Allemande sauce, and placed on a baking-sheet upon rough ice to become set firm; they must then be egged, crumbed, fried in hot lard, and when drained and dished up, garnished with any description of dressed vegetable, sauced round with Bechamel, and served.