Chicken Fillets Sauted, Royal Style

Cut off the fillets of two chickens, which will be four large ones and four small, called minion fillets, being the inside fillets, and flatten them a little with the handle of a knife dipped in water. Remove the coarse upper skin, take out the sinews from the small fillets and dip each one separately into butter; then sprinkle them overwith salt, put them into a sautepan, and fry lightly. When done take them out, drain and put them in a circle on a dish. Add a little cream and one tablespoonful or so of well-seasoned bechamel sauce to the butter in the pan. Let it thicken over the fire for a while and pour it over the fillets. Prepare a garnishing of kidneys, mushrooms, quenelles, cockscombs and truffles. Place them in the center of a dish, and serve.

Chicken Fillets Sauted With Truffle Sauce

Cut the fillets off two chickens, separating the smaller from the larger ones, trim and put in a sautepan with a pat of butter and fry slowly, keeping them white; pour about three-quarters of a pint of bechamel sauce into a saucepan with half a pint of white stock and boil until thickly reduced; then strain it through a fine hair-sieve into another saucepan, add four or five sliced truffles and boil up again; then mix in a half teacupful of thick cream, and season with a small quantity of salt and sugar. When cooked put the fillets on a hot dish, pour the sauce over them, and serve.

Chicken Fillets, Villeroy

Take the fillets from four chickens and sprinkle them with salt and pepper; put them in a fryingpan with a little butter to cook, taking care to let them be rather underdone. Place them on a board with another one on the top and a slight weight onto that; afterward cut them into shapes. Take them one at a time and dip into hot chaudfroid sauce and put them on a baking sheet at a little distance from one another. Let them get quite cool, remove the superfluous sauce, cover them first with breadcrumbs, then dip them into egg and then into crumbs again. Put a few of them at a time into a fryingpan of boiling fat and as soon as they are of a fine color take them out and put them in a circle on a folded napkin on a dish, placing a little parsley, slightly fried, in the center.

Chicken Fillets With Asparagus

Take two fat birds and cut them up so that the breast and breast-bone will be one piece and the back and legs another. Put the back parts into a saucepan with one gallon of water, and, when it boils, add the breasts. When these have boiled for an hour or so and are quite tender, take them out and let them cool. Put a few vegetables in the liquor and boil fast until it is reduced to one-half its original bulk; then strain it through a cloth into another saucepan and add two tablespoonfuls of each of butter and flour previously worked together in a pan over the fire, to thicken it, and place the pan on the side of the fire where its contents will simmer gently. Skim frequently, and when the liquor is reduced to one quart pour in a small quantity of mushroom liquor, prepared by boiling button mushrooms in stock. Reduce again, and when it is less than one quart and getting thick add one tablespoonful of butter, a little lemon juice, salt and cayenne. Have in the meantime one breakfast cupful of cream boiling, add it to the liquor in the other pan a little at a time to make it the required consistence and then pass all through a strainer, Cut the meat away from the breastbone and trim it into shape, plunge the pieces into boiling chicken broth to get thoroughly warmed through, place them on a dish and pour the sauce over them. Cut from the stalks some asparagus heads, boil them in salted water like peas, drain, shake in a pan with melted butter, and place on the dish with the fillets.

Chicken Fillets, With Mushroom Puree

Roast three chickens, having them not quite done. Remove them from the spit, let them get cold and then lift off the fillets from the backs, also the legs and the breasts, trimming and taking off all the skin. Put three teacupfuls of yellow sauce into a pan with a teacupful and a half of aspic jelly, both slightly warmed. Place the pan on the ice and stir until moderately thick; then remove the pan from the ice, dip the pieces of fowl singly into the sauce, covering them entirely, and arrange them side by side on a baking sheet. Fill a border mould with cooked rice, let it set, turn it out onto a dish, fill the center with a puree of mushroom, heaping it up. Arrange the fillets around on top of the border.