No. 147 Fillet of Chickens
Take the breasts of 4 chickens (tender). This is sufficient for twelve persons. Take 4 fillets out of each chicken; then cut them into a shape something like the breastbone of a chicken; take the skin off, flatten them with a mallet; butter a skillet; lay them close together in it; then pour ½ pint of milk and ½ pint of stock over them; put a weight over them and let them simmer till tender; after they are done, slice some mushrooms and truffles and put one of each, forming a row, on each breast; round them on a platter, then take the essence and put ½ pint of cream in it, making a rich sauce; ¾ of a pint of spinach; take all the stems off and parboil the leaves; take them out of the hot water and put them into cold water; then squeeze them dry out of this and chop very fine; 1 tablespoonful each of flour and butter and mix them up into the chopped spinach; 1 teacup of stock is poured over this and thoroughly mixed in it; pepper, salt, grated nutmeg; then put it on the fire, stewing slowly for 20 minutes; boil hard three eggs; cut in slices; put spinach in the center of the dish, chicken around it; pour sauce all round; put sliced egg around the spinach; serve hot.