(2276). Escalops Of Tenderloin Of Beef With Truffles (Escalopes De Filet De Boeuf Aux Truffes)

After paring a medium-sized tenderloin, cut it lengthwise in two, then across in pieces three-sixteenths of an inch in thickness; trim them round-shaped an inch and a quarter in diameter. Place them one beside the other in a well-buttered stewpan, add some slices of the truffle of the same dimensions; cover with melted butter and when ready to serve put the stewpan on a moderate fire for a few moments. Drain off the butter, and finish with a reduced Madeira sauce (No. 490).

(2277). Escalops Of Beef Palates With Puree Of Chestnuts (Escalopes De Palais De Boeuf Puree De Marrons)

Prepare and cook the beef palates the same as for palates a la bechamel (No. 1326); when cold and pressed cut them into oblongs two and three-quarters inches by one and one-half inches.

Fig. 421.

Cover both sides of the pieces with a layer of delicate chicken quenelle forcemeat (No. 89), mixing in with it an equal quantity of cooked fine herbs (No. 385). Dip in eggs and fresh bread-crumbs, and fry them to a fine color. Dress them crown-shaped, and garnish the center of the crown with a consistent puree of chestnuts (No. 712).

Fig. 433.

(2278). Escalops Of Chicken, Financiere (Escalopes De Poulet Financiere)

Lift off the breasts from four fine chickens; remove the minion fillets, and suppress the skin; cut the breasts crosswise into three-sixteenths of an inch thick slices, pare these lightly to ovals and range them in a sautoir with clarified butter. Streak the minions with truffles, form them into circles, and place in a buttered sautoir. Saute the prepared escalops on a hot fire, drain off the butter, and add quenelles, mushrooms, truffles, and some financiere sauce (No. 464). Poach the minion fillets; dress the escalops inside a decorated chicken cream forcemeat border, or else in a croustade, and serve separately a half-glaze sauce (No. 413) with Madeira, or if for white, replace this by some good veloute sauce (No. 415).

(2283). Escalops Of Pheasants With Olives (Escalopes De Faisans Aux Olives)

Raise the breasts of two raw pheasants, cut them in twelve thin escalops of equal thickness, oval-shaped and rather large, season and range them in a sautoir with clarified butter to stiffen them simply on one side, drain them on to a baking sheet covered with buttered paper and lay another sheet of the same on top; then let them cool under the pressure of a light weight. With the pheasant parings prepare a good forcemeat (No. 91), fasten on a round dish a rice croustade foundation cut into a ring, having it half an inch thick; take up the escalops one by one and with an oval pastry cutter slightly narrower than they themselves pare so as to have them all of even size. Cover the stiffened side with a thin layer of a preparation made with half puree of truffles and half puree of foies-gras mingled with a little melted glaze (No. 402) and a sixth of its quantity of the above raw pheasant forcemeat. Smooth the surfaces neatly and replace the escalops in the same sautoir as the butter; push this into a slack oven to poach the preparation and the escalops.

Drain them off and dress in a circle on the rice ring fastened on to the dish, fill in the hollow center with a garnishing of large Spanish olives, glaze the escalops lightly with a brush and pour over the garnishing a little good Madeira sauce (No. 492) reduced with pheasant fumet (No. 397); serve a sauce-boatful of the sauce at the same time.