Cut the large fillets of one or two plump chickens into fillets, the shape and size of the small fillet, and cook as above. Poach a ring of chicken quenelle forcemeat in a narrow border mould, concave on the top. Cut some escallops of cooked red beef tongue, the size of the fillets, and heat them in a little broth. Dress the fillets, the pointed ends uppermost and covered with paper frills, and the escallops alternately on the crown of forcemeat. Fill the centre with green peas, held together in cream or Bechamel sauce. To make the dish more elaborate, cut slantwise five parallel incisions down the centre of each fillet, having the cuts equidistant from one another, and into each of these press a round slice of truffle; cut the exposed edge of the truffle in points or leave plain.