Supreme of Fillets of Chicken

Chicken fillets browned in butter with bechamel sauce.

Take three very fat young birds, clean and scald the legs in hot water. Cut off the fillets, trim and flatten the large ones, stick two of the small fillets together to form one, put them into a sautepan, cover with melted butter and sprinkle with a little salt. Fry them lightly on both sides until they are quite firm and done. Drain off the butter from the pan, add three tablespoonfuls of highly seasoned bechamel sauce to the gravy that is left and hold the pan over the fire, moving it constantly so as not to let the sauce boil. Put the fillets on a dish, place small pieces of fried bread between them, pour the sauce over, and serve.