(1859). Chicken Fillets Or Breasts, Mexican Style, In Papers (Filets Ou Ailes De Poulet A La Mexicaine En Papillotes)

Remove the fillets from six fine medium-sized chickens; pare them leaving on the pinions and skin, then saute them, and when done wrap them up in a matignon with white wine (No. 406), adding peeled tomatoes cut in eight pieces, fried in butter and seasoned with salt, pepper, and chopped parsley. Prepare some sheets of paper heart-shaped and well oiled; place on one half a little of the cooked matignon, the tomatoes, some risot (No. 739) and fried sweet peppers; lay one of the breasts or fillets on top and cover with more of the ingredients, then close by pinching the two edges together all around and lay them on a buttered dish; place in a hot oven to heat the contents and color the paper; serve immediately.

Fig. 370.

(1860). Chicken Fillets Or Breasts With Cucumbers (Filets On Ailes De Poulet Aux Concombres)

, Obtain some very small clean chickens, raise the fillets and remove the minion fillets; pare the large fillets, suppress the skin and lard the tops with fine lardons (No. 4, Fig. 52) of larding pork, season and range them in a sautoir with butter, place this on a hot fire and two minutes later, remove and put them into a hot oven to let cook rare, but of a fine color, then glaze over with a brush, remove, drain and garnish the ends with favor frills (No. 10). Dress into the middle of a hot dish a garnishing of puree of cucum bers (No. 714), smooth the surface with the blade of a knife and dress the chicken fillets on the outside, pouring some supreme sauce (No. 547) around and serving more in a sauce boat.

Fig. 371.

(2465). Chicken Breasts A La Renaissance (Filets De Poulet A La Renaissance)

Pare ten chicken breasts without the minion fillets; beat them thin, then season and poach in clarified butter and the juice of a lemon laid in a sautoir, keeping them rare; drain and range them on a tray, cover with a buttered paper and set a light weight on top until they become cold. Streak the minion fillets with slices of truffles and shape them into rings; place tin-in in a buttered sautoir and cover with buttered paper; poach in a slack oven, drain them, and when cold cover over with half-set jelly. Drain off' all the butter from the pared breasts and take them up one by one with a broad fork, dip five of them into a white chaudfroid sauce (No. 596), and range them at once on a tray, keeping them slightly apart, and then put it on the ice to harden the sauce. Dissolve the remainder of the sauce in a bain-marie and add to it a puree of ravigote herbs (No. 623) pounded without any butter, but having two spoonfuls of the cold chaudfroid sauce added; strain and color with a little spinach green (No. 37). Stir this sauce on ice until of the proper thickness, and with it cover the other five fillets, the same as the first ones, and when the sauce has become cold pare off all the superfluous sauce around, then dress all these breasts in a crown-shape on a thick layer of jelly set on the dish.

In the center of this crown range a pyramid of large Spanish olives stuffed with a puree of foies-gras mingled with brown chaudfroid sauce (No. .594); around dress the streaked minion fillets and in the center of each lay a small round glazed truffle.