The number of entrées which may be made of this kind of poultry is
immense, but to abbreviate and avoid repetition I have classified the
three sorts together, so that the following entrées may be made from
either of the three sorts, but for many entrées the spring chickens are
preferable; the pullets are generally most used, especially for
fillets, for if the fillets are very small the least neglect would make
them very dry and uneatable, two large fillets are again awkward,
however tender, there being too much for one and not enough for two; but
I have made this observation merely to state that the same entrées may
be made from either where you happen to have them in the house.