990. Supreme Of Fillets Of Fowls, A La Toulouse

Prepare the large fillets as in the foregoing case, and when the smaller ones have been trimmed, lard them closely, and place them in a sautapan upon thin layers of fat bacon, in a curved form. A quarter of an hour before sending to table, finish the large fillets as in the foregoing case, substituting Allemande for Supreme sauce, and this should be incorporated with some reduced essence of fowls, a pat of butter, a little cream and lemon-juice. The larded fillets must be moistened with a little half-glaze, placed in the oven for about six minutes, and nicely glazed ; then, dish up the large fillets in a close circle with a croutons of bread, cut in the form of a deep crescent, fried in butter, and glazed; fill the centre with a ragout of cock's-combs, truffles, mushrooms, small quenelles, and cock's-kernels, tossed in some of the sauce; dress the larded fillets round the top of the others, pour some of the sauce round the entree, and serve.

991. Supreme Of Fillets Of Fowls, With Truffles

Prepare this in the same way as in No. 989; decorate the small fillets with truffles, finish and dish up the entree as therein directed, and fill the centre with scollops of truffles tossed in a small stewpan with a little glaze, and a very small piece of fresh butter ; pour the Supreme sauce (No. 38) round the base, and on the fillets, and serve.

992. Supreme Of Fillets Of Fowls, A La Parisienne

Trim eight or ten large fillets of fowls, and decorate them with black truffles, in the following manner : - First, spread the bottom of a sautapan large enough to contain the fillets, with fresh butter ; then place the fillets therein, all curved in the same direction, with the smooth side uppermost. Next, rub each fillet over slightly with a paste-brush, dipped in white of egg slightly beat up; the truffles, after being first cut into thin scollops, and stamped out with tin fancy cutters in various forms, should then be stuck upon this prepared surface, according to taste, forming therewith stars, scrolls, palms, mosaics, etc. When all the fillets are decorated, run some clarified butter over them, in sufficient quantity to cover their surface; place a covering of buttered paper upon them, and set the sautapan aside in the larder. The minion fillets must also be decorated with red tongue, in the same way as the others. When about to send to table, simmer the fillets on both sides, carefully preventing them from becoming at all colored; when done, drain them upon a napkin, and dish them up in a close circle, placing a fillet of red tongue between each of the large fillets; next place the minion fillet in a close border on the top of the inner edge of these, fill the centre with a ragout a la Parisienne (No. 203), pour some of the sauce round the base of the entree, without in any way masking the decoration of the fillets, and serve.

993. Supreme Of Fillets Of Fowls With Cucumbers A La Belle-Vue

In this instance the fillets must be prepared and finished in exactly the same way as stated in No. 989s but when dishing them up, instead of the fillets of tongue, place between the fillets a scollop of cucumber, prepared as follows: -

Cut two large well-shaped cucumbers into slanting scollops of about a quarter of an inch in thickness ; trim these neatly in an oval form, scooping out the seeds, and after having parboiled these oval rings, or links, in salt and water, drain them upon a napkin, and place them in order at the bottom of a sautapan previously spread with butter; then proceed to fill up the centre of these with some quenelle force-meat of fowl, mixed with some chopped and parboiled parsley, to color it green; smooth the surfaces over, place a circular piece of buttered paper upon them, and poach them by pouring some boiling consomme in at the side of the sautapan, so as not to disturb the rings. Let them simmer gently by the side of a stove-fire for about ten minutes, then be carefully drained upon a napkin, lightly glazed, and used as directed above. Fill the centre of the entree with prepared scollops of cucumbers (No. 138), previously tossed in some of the sauce; mask the fillets, without covering the links of cucumbers, with some Supreme sauce, and serve.