This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
A mirmidon is a small canelon. They are made thin and short and are filled with a special preparation. Pound two raw chicken fillets with an equal quantity of cooked fat livers; two or three raw peeled truffles, and two raw egg-yolks; season this forcemeat and press it through a sieve. Prepare a noodle paste (No. 143), roll it out into a thin, long, three inch wide band, and cut this band transversely into three inch length pieces; plunge them into boiling, salted water, and let them cook for eight minutes, then remove the saucepan to the side of the fire, to keep the water bubbling for two minutes longer; the paste should now be done. Drain the pieces with a skimmer, and set them in a vessel containing tepid, salted water, then lift them out one by one to wipe dry, and spread on the table; cover each separate piece with a layer of the prepared forcemeat, rolled so that the edges of the paste meet, and arrange these mirmidons on the bottom of a buttered sautoire (Fig. 130), keeping them close together, the edges of paste underneath; moisten to their heighth with a tomato sauce (No. 549) and half-glaze sauce (No. 413), reduced with two or three spoonfuls of Madeira wine; boil the sauce, cover the saucepan and set it on a very slow fire to allow the mirmidons to simmer from fifteen to twenty minutes; drain, trim the ends nicely, then range them in layers in a vegetable dish, dusting over each layer with grated parmesan, and besprinkling the top with a little Madeira sauce (No. 492).