(An Entree Made From One Chicken To Serve Eight)

Remove the fillets with care, to avoid separating the mignon and large fillets. Cut each side lengthwise into four fillets; bat each to a uniform thickness with a broad knife wet in cold water, dispose in a buttered agate pan, sprinkle with lemon juice, salt, and pepper; cover with a buttered paper and cook about five minutes in a moderate oven, then press under a light weight until cold. Free the meat, taken from the first and second joints, of skin and sinew. To each half pound of meat add four ounces of panada, one ounce of butter, salt and white pepper, and pound in a mortar to a smooth paste, adding meanwhile two raw eggs. When well blended press through a sieve. Spread this to the depth of half an inch over the fillets, smooth the tops and edges with a knife wet in hot water, and trim the fillets into shape if needed; put into a buttered sauté pan, add two tablespoonfuls of sherry wine and set into the oven for about fifteen minutes or until firm to the touch. Dispose the fillets on a border of forcemeat or potato and fill the centre with a ragout of button mushrooms and chicken quenelles, or of peas or asparagus in a rich sauce.