(1850). Chicken Fillets Or Breasts A La Patti (Filets Ou Ailes De Poulet A La Patti)

Raise the large fillets from six young, two pound chickens that are quite fleshy, suppress the skin and epidermis; remove the minion fillets and from them the nerves and skin; streak these with red beef tongue. Out an incision through one side of the large fillets without detaching the parts; turn over so that the cut part is now outside; fill in the inside with quenelle forcemeat (No. 89), into which incorporate some foies-gras pressed through a sieve; make the fillet oval-shape like an egg, and lay the streaked minion fillet along the top of it. Place in a buttered sautoir, cover each fillet with a thin slice of fat pork, and cook in a moderate oven. Prepare a cream forcemeat (No. 75) border decorated with pistachios; poach, unmold, and dress with the fillets or breasts over, garnishing with favor frills (No. 10): fill the inside of this border with very thick, well buttered chicken puree (No. 713), into which add half the same quantity of rice boiled in almond milk (No. 4). Garnish around with sliced truffles heated in a little meat glaze (No. 402), butter and Madeira, and serve with a sauce-boatful of supreme sauce (No. 547).

Fig. 364.

(1851). Chicken Fillets Or Breasts A La Primatice (Filets Ou Ailes De Poulet A La Primatice)

Clean and singe six two pound chickens; lift off the large fillets and detach the minions, remove the skin and epidermis from the large fillets and lay them in a buttered sautoir. Suppress the sinews from the minion fillets, also the fine skin which covers and 'cut six incisions at equal distances on their length; insert an oblong piece of truffle into the first incision beginning at the smallest end; an oblong of tongue into the second incision, and so on, alternating them until the entire six are filled, then twist the minions into a round-shape and place them in a buttered sautoir: use a cornet to push into the centers some forcemeat having half quenelle (No. 89) and half cream (No. 75), both well mixed together and set a round piece of truffle on top, having it an eighth of an inch thick by three-quarters of an inch in diameter, pour over melted butter, cover over with strong buttered paper and cook in a slack oven for six to eight minutes. Saute the large fillets on a quick fire, then dress them in a flat circle over croutons of bread cut the same shape, but slightly narrower.

On each fillet lay one minion fillet and fill the inside of the circle with a garnishing of fillets of mushrooms an eighth of an inch wide by five-eighths of an inch long; green peas, lozenge-shaped string beans, the red part of a carrot cut in triangles, quarter of an inch squares of turnips, truffles cut olive-shaped, and semi-circular pieces of tongue, all of those being added to a little veloute (No. 415) and fresh butter. Have a half-glaze sauce (No. 413) with truffle essence (No. 395) served at the same time, but separately.