(1834). Chicken Fillets Or Breasts A La Beranger (Filets Ou Ailes De Poulet A La Beranger)

Raise the fillets or wings with the pinions attached from six roasted chickens of two pounds each, having them well larded and not too much cooked; pare nicely, suppressing the skin and lay them in a sautoir with well buttered cream bechamel (No. 411). Dress them in a circle with a crouton of unsmoked red beef tongue between each piece. Add some mushroom heads to the bechamel and use them to fill in the center of the circle; lay on top half-spherical decorated chicken quenelles and garnish around with small half heart bread croutons fried in butter and having their pointed ends dipped first in meat glaze (No. 402), then in chopped parsley. The word "ailes" should be used in preference to the word " filets " in making French menus, to avoid the repetition of this word which appears so often in French.

(1835). Chicken Fillets Or Breasts A La Bodisko (Filets Ou Ailes De Poulet A La Bodisko)

Raise the large fillets from six two pound chickens; suppress the skin and split them in two through their thickness without detaching the parts; season with salt, pepper, and nutmeg, and fill up the opened space with cooked fine herbs (No. 385) mixed with quenelle forcemeat (No. 89). Break six egg-yolks in a dish, add two gills of melted butter and beat them together; dip the fillets into this and then roll them in bread-crumbs; lay them on a buttered baking pan, pour butter over and cook in a hot oven, then drain. Trim the pointed ends with favor frills (No. 10), and dress the fillets in a circle filling the center with cepes fried in butter, moistened with sour cream and reduced. Serve separately a well buttered white bordelaise sauce (No. 436), thickening it with egg-yolks and butter, straining it through a tammy.

(1836). Chicken Fillets Or Breasts A La Certosa (Filets Ou Ailes De Poulet A La Certosa)

Clean well six good fleshy chickens; raise the fillets covered with their skin and saute them in butter. Prepare a fine Julienne (No. 318) with the red part of carrots blanched in an abundance of water, drained and fried in butter with mushrooms, cut the same shape and size, and also some truffles cut likewise. Add the Julienne to the chickens, moisten with very little broth (No. 194a), and Marsala wine, cover the saucepan and let cook in a slack oven; baste and moisten the chicken slowly, and as soon as the sauce is found to be sufficiently reduced, thicken it with veloute sauce (No. 415), egg-yolks, and cream, then dress the fillets in a pyramid, and pour the sauce over; garnish around with bread-crumb croutons cut heart-shaped, and fried in butter.

(1837). Chicken Fillets Or Breasts A La Chiselhurst (Filets Ou Ailes De Poulet A La Chiselhurst)

Raise the fillets from six two pound chickens; pare, suppress the skin, and lard six of them with small shreds of larding pork (No. 3, Fig 52) and the other six with slices of truffles the same size as the pork; pare the minion fillets and lard six with smaller pork lardons than those used for the fillets, and the other six with small pieces of truffles cut the same size. Lay them in two separate buttered sautoirs, the truffles in one and the larding pork in the other, having previously given the minion fillets the shape of a crescent. Cover over the truffled fillets with thin lardon of fat pork, and cook those larded with pork on a brisk fire while those with truffles are to be cooked more slowly. Dress in a circle alternating the two kinds, and fill the center with balls of truffle mingled with supreme sauce (No. .547). Place the truffled minions on top of the larded fillets and the larded minions on top of the truffled fillets: cover with a light supreme sauce, serving some of the sauce in a sauce-boat.

Fig. 855.

Fig. 356.