(2464). Chicken Fillets A La Mirebel (Filets De Poulet A La Mirebel)

Raise and pare twelve chicken breasts; remove the minion fillets and the skin from the larger ones as well as the pellicle covering the minions and the sinews. Streak half of the minion fillets with truffles and the other half with red beef tongue, then shape them like turbans; lay them on a buttered baking sheet and place in the oven for a few minutes to poach; remove and set under a light weight until cold, Cover with half-set jelly and fill the interiors with a puree of foies-gras pushed in through a cornet, and on top of each lay a small, very white, cooked channeled mushroom (No. 118) covered with half-set jelly. Poach the larger fillets in butter and lemon juice, lay them under a weight and pare again into half-hearts, cover over with jelly and decorate with fanciful star-shaped cuts of truffles and tongue dipped in half-set jelly. For this use a round mold two and a quarter inches in diameter, and one-eighth of an inch deep. Cut and then arrange in the pieces of truffle and tongue as shown in Fig. 479, first dipping them in half-set jelly; when this is hard, unmold and place these stars on the largest part of the fillet and cover the whole with half-cold jelly. (These stars are used for lamb cutlets, Leverrier.) Fill the basin of a dish with chopped jelly; after the large fillets are cold decorate with favor frills (No. 10) and dress them in a circle; surround with more chopped jelly and croutons, laying the minion fillets around.

Cut up some lettuce hearts, season with salt, pepper, oil and vinegar, mix thoroughly, drain and place this salad in the center of the dish; serve a vinaigrette mayonnaise separately.

(2468). Chickens Sauted A La Sherman (Poulets Sautes A La Sherman)

Incrust a fancy border mold in chopped ice, having it decorated with truffles and egg-white; coat the decoration with a thick layer of jelly and fill the center with slices of tongue, mushrooms, ham and truffles; pour the sauce obtained from the chicken over, and let get cold, then mask with a thick layer of jelly to finish filling the mold; have this get quite hard. Cut up four young chickens, each weighing a pound and a half; they must be well drawn, singed and cleaned; take four pieces from each, namely, two wings and two legs, pare and saute in butter to a fine color; drain off the butter when done and detach the glaze with a little Madeira wine and espag-nole sauce (No. 414); when the whole is reduced to perfection mix in an ounce of isinglass dissolved in a little broth (No. 194a); this sauce when cold should be of the consistency of a lightly thickened chaudfroid. Take out the chickens, strain the sauce through a tammy, remove a part of it, and into it mix some unsmoked red beef tongue, mushrooms, truffles and lean cooked ham. all cut in eighth of an inch thick by one and a quarter to one and a half inches in diameter slices, adding the chicken to the remainder of the sauce.

Unmold the border, and when the chicken has cooled in its sauce dress it inside the border, and finish covering with the nearly cold sauce. Garnish around with a border of jelly croutons (No. 2442). Keep the dish in the ice-box, and cover entirely with the nearly cold jelly applied with a brush. Decorate with fancy paper frills (No. 10), then serve.