(1999). Pullet A La Montpensier - Minion Fillets (Filets Mignons De Poularde A La Montpensier)

Streak twelve minion fillets with truffles, shape them into rings two inches in diameter and poach them with butter in a small sautoir. Cut twelve quarter inch thick slices from the middle part of freshly cooked red beef tongue and from each of these slices cut out around piece the same size as the minion fillet rings; lay these tongue rounds on thin crusts of bread fried in butter and covered with a layer of consistent soubise ( No. 723), then mask the tongue rounds with a layer of reduced thick Madeira sauce (No. 492), and on top set the minion fillet rings, one on each, filling in their hollow spaces with a large stuffed Spanish olive standing upright and covered with more of the same Madeira sauce. Dress the hot fillets in a circle and in the center place a garnishing of green asparagus tops (No. 2693).

(2000). Pullets' Breasts A La Varsovian (Filets De Poularde A La Varsovienne)

Prepare and cook the pullet fillets as for Montmorency (No. 1998), poach them in butter and dish in a circle intercalating with a crouton of bread fried in butter; fill the center with cepes sauted with tine herbs and garnish around with small chicken croquettes (No. 877) made crescent-shaped and fried in hot and very white frying fat. Cover the fillets with bechamel (No. 409) into which has been mixed a little meat glaze (No. 402) and lemon juice; have a sauce-boat of the same sauce served at the same time as the fillets.

(2001). Pullets' Breasts A La Visconti (Filets De Poularde A La Visconti)

Pare the fillets of three pullets each one weighing from three to four pounds; suppress the superficial skin covering the minions, also the pinion bones; beat them lightly, giving them the shape of a half heart on one end and pointed on the other; range these fillets on the bottom of a sautoir covered with a layer of clarified, and cold butter being careful to place them all in such a way that the sharp ends point toward the center. Just when ready to serve, salt them over and cook slowly on both sides while turning, then drain and dress in a circle on a ring of poached forcemeat laid on a dish. Serve them with a garnishing in the center composed of cocks'-combs and kidneys, mushrooms and truffles, mingled with supreme sauce (No. 547), into which has been added half its quantity of mushroom puree ( No. 722).

(2002). Pullets' Minion Fillets With Macedoine (Filets Mignons De Poularde A La Macedoine)

Pare twelve pullets' minion fillets, remove the outer skin and inside sinew; pare and streak with three-quarter circles of red beef tongue cut into graduated sizes: range them on the bottom of a sautoir and cover with clarified butter, forming each one into the shape of a crescent, salt, sprinkle with butter, and cook in a slow oven, then drain off. Cover a dish with a garnishing of macedoine vegetables mixed with bechamel (No. (680), and finished with a few spoonfuls of melted glaze (No. 402) and several small pats of fresh butter; surround this with the minion fillets. Fill some crescent-shaped bottomless molds placed on a sheet of buttered paper with quenelle forcemeat (No. 89) leveled to the height of the mold with the blade of a knife. Place a sautoir on the fire containing clarified butter, set in the molds having the paper on top, push in the oven to detach the paper; remove this and lay the sautoir on the fire to color the crescent to a fine color on both sides; unmold, drain, and dress the minion fillets on these, and around arrange the macedoine garnishing (No. 680).