(2466). Chicken Breasts A La Gallier (Filets De Poulet A La Gallier)

Trim a rice socle eight inches in diameter and two inches high. Remove the sinews well from twelve chicken breasts, suppress the skin and pare nicely, then fry them white in clarified butter and lemon juice; season with salt, drain, and lay them under a light weight; trim them into half-hearts, and split them in two through their thickness; then cover one part of each with foies-gras taken from a terrine, pounded and rubbed through a sieve, and place the other part on top of this, pressing one on the other lightly and evenly. Cover half of these double fillets with a ravigote chaudfroid (No. 595), and when it is cold brush over with partly solidified jelly; decorate the others with truffles, and cover also with partly cold jelly. When cold cut away the surplus of chaudfroid and jelly and ornament the pointed ends with favor frills (No. 10). Dress the fillets in a circle on the socle, intercalating the two kinds, having first one covered with chaudfroid, then one covered with jelly; fill up the inside with some well-seasoned vegetable macedoine (No. 2650) thickened with a little jellied mayonnaise (No. 613); decorate around the socle with chopped jelly and croutons of jelly: on top of the macedoine lay round pieces of glazed black truffle.

On the edge of the socle around the fillet have a border of stuffed mushrooms covered with chaudfroid (see No. 2517).