(1852). Chicken Fillets Or Breasts A La Princiere (Filets Ou Ailes De Poulet A La Princiere)

Chouse six well-cleansed chickens, each one to weigh a pound and three-quarters to two pounds; remove the large fillets leaving the pinion on, with the bone kept rather long; lift off the minion fillets, also suppress the large fillets' skin and the thin skin covering the minions; dip the latter in egg-whites, then roll in very finely chopped pistachios, previously run through a sieve; twist them around the finger to form a circle and place them in a buttered sautoir; cover with a sheet of buttered paper and poach just when ready to serve only: this will take but five minutes on a moderate fire. Chop the surface of the large fillet without misshaping it whatever, season with salt, pepper, and nutmeg, then cover over with chicken forcemeat and dredge or throw over finely chopped truffles, lay these in a buttered sautoir, shaping them all alike, six with the pinions on the right and six with the pinions on the left, then cook in a slack oven. When done remove and run a ring cut from beef tongue a quarter of an inch thick on the pinion bone and decorate this also with a frill (No. 10). Dress crown-shaped filling in the interior with a garnishing composed of cocks'-combs and kidneys, also slices of foies-gras. the whole combined with supreme sauce (No. 547). Poach the minion fillets and dress them around, serving with a sauce-boatful of the supreme sauce.

Fig. 365.

(1853). Chicken Fillets Or Breasts A La Sadi-Carnot (Filets Ou Ailes De Poulet A La Sadi-Carnot)

To be made with twelve breasts. Fry a chopped shallot in butter keeping it quite colorless and add to it two tablespoonfuls of finely minced truffles, three tablespoonfuls of minced fresh mushrooms and a teaspoonful of chopped parsley; fry the whole for a few moments on the fire, then add a little chicken glaze (No. 398), season and let get partially cold before stirring in three raw egg-yolks. Remove the skin and epidermis from the breasts and cut five gashes on the top of the minion fillets; introduce in each gash a thin round of truffle half an inch in diameter form the fillets into rings and lay them in a buttered sautoir, filling their interiors with quenelle forcemeat (No. 89) and on top of this set a five-eighths of an inch round of truffle. Split the large fillets through their sides and fill them with the above preparation, then range them in a sautoir with clarified butter and lemon juice; saute, drain, garnish with favor frills (No. 10) and dress in a circle on half heart-shaped croutons of bread-crumbs fried in butter, cover with a tomato sauce (No. 549) and Bearnaise sauce (No. 433), mixed and garnish around the large fillets with the minion fillets, glazing the slices of truffles with meat glaze.

(1854). Chicken Fillets Or Breasts A La Toulouse (Filets Ou Ailes De Poulet A La Toulouse)

Pare twelve raw chicken fillets; take off the minion fillets, cut in the large fillet a deep gash lengthwise without separating the pieces, turn the meat over so that the gashed part is now outside and fill in the inside with a well mixed quenelle forcemeat (No. 89) and foies-gras that has been passed through a sieve half of each, having as much as would make an inch and a half diameter ball; envelop well this dressing in the flesh of the fillet, shaping them into pretty ovals and well rounded on the top (Fig. 364); put in more or less forcemeat, according to the size of the fillet so that when they are finished they look all alike; lay on top of each of these a small minion fillet streaked by cutting six incisions and placing in each one a thin slice of truffle proportioned to the size of the minion fillet. Cover the bottom of a sautoir with clarified butter, lay over the chicken fillets at equal distances apart, pour over more melted butter and cover with a strong buttered paper; cook them in a slow oven for twelve to fifteen minutes, drain, trim with favor frills (No. 10) and dress in a circle; pour into the center a Toulouse garnishing (No. 766).