Fillets of Chickens, with Bechamel-ſauce and Bread-crumbs

It’s been a while since I made Fillets of Chickens, with Bechamel-ſauce and Bread-crumbs at Nelles Manor Museum. I made it twice in the summer of 2019, which was the last time that I was able to teach an open hearth cooking class there. The recipe’s from the 1781 cookbook The Practice of Modern Cookery by George Dalrymple and at this class, we made recipes that would have been popular when the house was newly constructed using fresh garden produce and some newly purchased open hearth cooking implements.

Keep reading after the recipe to learn about some open hearth cookery techniques using a salamander and a couple of different styles of reflector ovens.