Put any of the meat of the breast or of the wings without bone into a
frying-pan with a little fresh butter or bacon fat. Cook them very
slowly, turning repeatedly; if the meat has not been previously cooked
it will take ten minutes, and five minutes if a _rechauffe_. Sprinkle
with pepper, and serve with mushrooms or broiled bacon. The legs of
cooked chickens are excellent _sautes_, but they should be boned before
they are put into the pan.