(1844). Chicken Fillets Or Breasts A La Harrison (Filets Ou Ailes De Poulet A La Harrison)

Pare twelve raw chicken fillets to the shape of half hearts; lift off the minion fillets and remove the sinews and fine skin which covers, then cut six bias incisions through half of the thickness of these minions and in each of them lay a thin round slice of truffle. Place the fillets in a buttered sautoir and the scored minions on top lengthwise, pour butter over and cover with a strong buttered paper; cook for ten to twelve minutes on a slow fire. Prepare some boned terrapin a la Maryland (No. 1085); spread a quarter inch thick layer of this on a baking sheet and when cold cut it up into oblong pieces, one and three-quarters wide by three and a half long; dip these pieces in eggs and bread-crumbs, and fry to a fine color; drain, wipe and dress the fillets flat on these terrapin crusts. Pour a little half-glaze (No. 400) with Madeira in the bottom of the dish and serve with a separate sauce-boat of espagnole sauce (No. 414) into which squeeze the juice of an orange, adding a dash of cayenne pepper, meat glaze (No. 402) and plenty of butter.

Fig. 360.

(1845). Chicken Fillets And Breasts A La Lorenzo (Filets Et Ailes De Poulets A La Lorenzo)

Raise the breasts with the fillets from six young, one pound and three-quarters to two pound chickens; lift off the skin and epidermis, also the minion fillets; place the breasts on a buttered baking sheet with the minions scored with truffles on top, laying them along the thick edge of the breasts: pour over butter and cover with buttered paper, then cook in a moderate oven; garnish the minions with paper frills (No. 10). Dress crown-shaped and fill the inside with a Lorenzo garnishing made as follows:

Lorenzo Garnishing

Have espagnole sauce (No. 414) with a few-tarragon leaves added, celery cut in one inch pieces, blanched and cooked in broth (194a); blanched olives stoned and filled with quenelle forcemeat (No. 89) containing anchovies, whole chestnuts cooked in broth; artichoke bottoms pared into half hearts, five-sixteenths inch squares of truffles and some large capers. The border for chicken breasts a la Lorenzo, are made oval and in the following manner: Butter a mold (Fig. 139) with butter softened without being melted: decorate the sides either with fanciful cuts of truffles, or tongue, or even both; fill it up with cream forcemeat (No. 75) or quenelle forcemeat (No. 89) and lay this border in a sautoir: pour boiling water around, set it in a slow oven and when poached, meaning when firm to the touch, unmold and dress the breasts on top and the garnishing in the center.

Fig. 361.

(1846). Chicken Fillets Or Breasts A La Lucullus (Filets Ou Ailes De Poulet A La)

The large and the minion fillets are to be prepared as described in the Harrison fillets (No. 1844), lay them in a buttered sautoir, twisting slightly so as to have them assume the shape of a chop: lay the minion fillets on the outside edge of the large fillet, mask with melted butter, cover with a strong buttered paper and cook in a slack oven for twelve to fifteen minutes; trim the pointed ends with favor frills (No. 10); dress the fillets in a circle filling up the inside with a garnishing of truffles and tongue balls half an inch in diameter, also capon kidneys, all to be mixed with bearnaise sauce (No. 433) into which has been stirred a few spoonfuls of meat-glaze (No. 402).

Fig. 363.