Scollops Of Fat Pullets A La Conti, With Truffles

The same as above, with the difference only, that you preserve the filets mignons, which you garnish with truffles, and mark them in a saute pan, in order to he enabled to give them the shape either of garlands, crescents, etc. etc. Butter the saute pan, and put in the filets mignons, that you have larded with bacon ; divide the thickest part of the fillets, preserve the right side point, turn over the two parts that you have divided, and give them the shape of a dart or arrow. Another time you may convert them into the shape of an S, and dish them round your scollops, which are dressed in the middle in the shape of an obelisk.

Fillets Of Fat Chicken, Au Supreme

Take three small fat fowls, very white; clean and pick them well, scald the legs in boiling water; singe the chickens over the flame of a stove, then cut the fillets from the breast; flatten and trim the six large fillets: take the six small ones, and make three of them by sticking two together; lay them in a saute-pan, and cover them with clarified butter, and fine salt. Just at dinner-time, put the saute-pan on the stove, and sautez them on both sides; when they are firm, they are done; drain the butter, but preserve the gravy at the bottom of the pan ; add to it three spoonfuls of bechamelle well seasoned, and move the pan over the fire without letting the sauce boil: the fillets will not be good if they have had the least boil. Dress the nine fillets with a bit of bread fried of a nice colour between each fillet; and pour the sauce over them, but not on the fried bread, as that must be crisp.

N.B. - Use the backs and legs of the fowls to make the consomme, or soup a la reine.

Fillets Of Fat Pullets A La Rotlale

If you have a large dinner to serve, take the fillets of four chickens, and thus you obtain eight large fillets, and a similar number of filets mignons*; flatten them with the handle of a knife that has been dipped in cold water, to prevent the knife breaking the fillets or sticking to them. Then use the knife to pull off the upper skin, which is very tough; take out the sinews from the filets mignons, put them into a saute-pan, after having dipped them into butter ; then powder them over with salt only, pepper being intended merely for highly seasoned dishes, but disagreeable to a dainty palate. When you are going to serve them, sautez them hastily, drain the butter, pour over them two or three spoonfuls of bechamelle, and one spoonful of thick cream, which you keep stirring for a short time; then send up, dressed en miroton, with the ragout a la royale in the centre, after having dished the fillets in a circle. The ragout a la royale is white, and must be composed of the following articles: cocks'-combs, kidneys, mushrooms, small quenelles, and truffles if you have any. Observe, that the sauce must be well seasoned.

* Filets mignons are the inside small fillets.

Fillets Of Fat Pullets Sautez A La Lucullus

Take the fillets of fourfat pullets, take off the filets mignons, and pull the sinews from them : flatten them with the back of a knife, and mark them in clarified butter. The larger fillets are to be garnished with truffles, cut into small round slices, as in the contis. Next make three round slits in each fillet, and introduce the sliced truffles within each slit, though not so far as to reach through the fillets, which would break them. When your fillets have been garnished, mark them in clarified butter, and sautez them in the usual way; mind, they must be only under-d6ne, by which is meant, that they are to retain somewhat of the reddish hue; but as they are to be kept hot with the sauce, they will soon be thoroughly done, and are always tender. (See Sauce a la Lucullus.)

N. B. - For the sauce: strip the legs and loins of the chickens, wash the inside of the lungs clean, and put them into a small stew-pan with a few bits of ham, half a sha-lot, and the parings of the truffles; let the whole sweat, moistened with a spoonful or two of consomme. When the meat is done through, pour over it some boiling hot consomme, and let it boil for about an hour, then drain the whole on a cloth, or in a double silk sieve; reduce the consomme to a light glaze : this will serve you for different purposes. When you have sautez the fillets, drain the butter; take four spoonfuls of bechamelle, a little of the glaze of fowl and truffles, and a spoonful of thick cream; keep stirring the fillets in the sauce, and dish them alternately, a large fillet and a filet mignon. Pour the sauce over the parts that have no truffles on them, and that are not glazed; if you dress the dish with care, it will be very good.