(1841). Chicken Fillets or Breasts A L'Imperatrice (Filets Ou Ailes De Poulet Im- Peratrice)

Procure six young chickens each one weighing about a pound and a half; lift off the breasts with the pinions and large fillets attached and suppress all sinews and skin. Chop the fillets on both sides without penetrating through the flesh and season with salt, pepper and nutmeg; dampen the surfaces with egg-white, besprinkle with very finely chopped truffles and over these spread a very thin layer of cream forcemeat (No. 75); dip in fresh bread-crumbs and lay them on a buttered sheet, pour butter over and cook in a hot oven. Make some croustades in half heart-shaped buttered bottomless molds lined with puff paste fragments (No. 149) rolled out thin; line them with buttered paper and fill them with rice and then cook in a moderate oven; when done empty out and fill up with bits of celery cut in quarter-inch dice blanched, cooked in broth and fallen to a glaze, then mingled with veloute sauce (No. 415) and thickened; when ready to use with egg-yolks diluted in cream and a few small pats of butter.

Lay the breasts on top of these croustades, trim the pinions with paper frills (No. 10) and serve very hot.

(1842). Chicken Fillets Or Breasts, Epicurean (Filets Ou Ailes De Poulet A L'Epicurienne)

Prepare the fillets of six young tw6-pound chickens, observing that they be white and tender; remove the skin and epidermis and lard them with fine larding pork (No. 4, Fig. 52), place them in a buttered sautoir and let cook to attain color in a very hot oven, then drain and decorate with frills (No. 10). Streak each minion fillet with six round thin slices of truffles, roll them into rings and place them in a buttered sautoir to poach in the oven without coloring. Dress the large fillets on a forcemeat ring and decorate the outside with the minion fillets. Detach the glaze from the bottom of the sautoir with a little sherry wine, free it of all fat and add a little veloute sauce (No. 415); thicken just when ready to serve with raw egg-yolks diluted with cream and fresh butter; run the sauce through a tammy and pour a part over the breasts and minions and the balance in a sauce-boat. Make twelve five-eighths of an inch diameter balls with foies-gras taken direct from a terrine, rubbed through a sieve; dip them in eggs, roll in bread-crumbs and fry in very hot frying fat; place one of these balls in the center of each minion fillet ring and serve at once.

Fig 359.

(1843). Chicken Fillets Or Wings A La Genin (Filets Ou Ailes De Poulets A La Genin)

Take the skin covered fillets from six chickens with the wings, and after paring them neatly, saute them in butter over a good fire, seasoning with salt and pepper; when done and a fine color, add a little finely chopped shallots and let these fry with the chicken fillets, then add some finely minced fresh mushrooms; when these have evaporated their humidity, moisten with white wine and finish with a little chicken glaze(No. 398). Dress the wings on half heart-shaped bread croutons fried in butter; add a little veloute sauce (No. 415) to the sauce, reduce and season properly, finishing it with a little foies-gras; pass through a fine sieve, pour over the fillets, sprinkle chopped parsley over and serve very hot.