Chicken Cutlets A La Reine Cotelettes De Volatile A La Reine

Butter some cutlet moulds and arrange in them alternate layers of cooked breast of chicken and tongue (or ham), stamping out the pieces with a cutter the same shape and size as the mould; fill up the moulds with a cream of chicken, as below; place them on a baking-tin, surround them with enough water to cover the bottoms, place a buttered paper on the top, and cook in a moderate oven for fifteen minutes; then turn out the cutlets on a border of farce or potato (vol. i.), and mask them with Supreme sauce (vol. i.); then garnish each cutlet with a piece of stamped-out truffle in any pretty design, serve peas in the centre, and with a puree of cooked lean ham or tongue form a little rose on the top of each cutlet, using a forcing bag with a small rose pipe for it. Pour Supreme or Veloute sauce round the dish, and use as a dinner party entree.

Chicken Cream For Chicken Cutlets A La Reine

Take the meat from the legs of the fowl, remove the skin and bone and pound till smooth, then mix with it one large tablespoonful of thick Bechamel sauce (vol. i.) and three raw whites of egg, season with salt and pepper and one tablespoonful of cream; rub through a fine wire sieve, add a wineglass of sherry, and use.

Chicken For Chicken Cutlets A La Reine

Remove the breast fillets from a fowl, freeing it from skin, place them on a buttered baking-tin, sprinkle with lemon-juice and salt; put a buttered paper on the top and cook in a moderate oven for ten to twelve minutes; put in press till cold and then cut in very thin slices, and stamp out as above.

Tongue Puree For Cutlets A La Reine

Pound a quarter-pound of cooked tongue or ham till smooth, with a tablespoonful of thick Bechamel sauce (vol. i.), a dust of coralline pepper, two hard-boiled yolks of egg, a few drops of carmine; then rub through a sieve and use.

Fillets Of Chicken A La Marechal Filets De Volaille A La Marechal

Remove the breast fillets from a nice fat fowl, doing this carefully so as not to split the flesh; lay the fillets out on the table and cut length-wise from them some nice pieces, about four being taken from each breast of the fowl; bat each portion out with a cold wetted chopping-knife, place them in a buttered saute pan, put a very slight seasoning of salt and white pepper on each with a sprinkling of strained lemon juice, place a buttered paper on the fillets and put them to cook in a moderate oven for about five minutes; then remove them, put them to press between two dishes till quite cold. Remove the meat from the legs, free it from sinews and skin, and to each half-pound of the meat take four ounces of Panard (vol. i.), one ounce of butter, and a little salt and white pepper; mix these together into a smooth paste, add to it two large whole eggs, and rub all through a fine wire sieve. Put this farce into a forcing bag with a plain pipe and with it mask over the top side of the fillets about a quarter of an inch thick; smooth the tops and edges of the farce with a hot wet knife, and form the fillets into nice neat shapes; place these in a buttered saute pan, put a buttered paper over and sprinkle in the pan about a tablespoonful of sherry; put them into the oven again for about fifteen minutes, when the farce should feel quite firm to the touch. Dish up the fillets en couronne on a border of farce or potato, fill up the centre with truffles or a ragout of truffle and button mushrooms, and serve with Marechal sauce (see recipe below) or Supreme sauce (vol. i.) over the fillets for a hot entree for a dinner party.