Recipe: Fillets of Chicken à la Cardinal

Cook some fillets of CHICKEN in butter, and when done place them in a circle round an entrée dish, with a mushroom between each fillet. Fill the centre with Allemagne Sauce, to which has been added some LOBSTER and crayFISH butter to make it red. Garnish with crayFISH tails if handy.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)