Put the breast entire in a saucepan, with a sprig of thyme, two of
parsley, a bay-leaf, a clove, salt, and pepper, cover with water, set
on the fire, boil gently till cooked, and then drain. Put in a
frying-pan three tablespoonfuls of sweet-oil, a teaspoonful of chopped
parsley, salt, and pepper; when hot lay the breast in and fry it all
around for five minutes; then take it off, roll it in bread-crumbs,
place it on a gridiron, and set on a good fire for five minutes; turn it
over once only, then serve it with a _piquante_, _poivrade_, or tomato
sauce. It may also be served on a _puree_ of sorrel.