Chicken Fillets, Sauteed

Floured fillets of chicken sauteed in butter with milk and mustard.

Cut off nine fillets of chickens, pound them lightly with a vegetable masher, dust over with salt and pepper and cover well with flour. Put one tablespoonful of butter for each fillet into a fryingpan; when it is quite hot put in the fillets and fry them for twenty minutes, turning them so that both sides will be browned. Take them out and put them in front of the fire to keep warm. To every six tablespoonfuls of butter used add two more to the pan, and when it is melted mix in one tablespoonful of flour; as soon as this begins to brown add gradually one and one-half breakfast cupfuls of cold milk, stirring continually; boil for a minute and add salt, pepper and a little mustard. Put a pile of mashed potatoes or green peas in the center of a dish, place the fillets against it, and serve with the sauce poured around.