994. Supreme Of Fillets Of Fowls, A La Perigord

Prepare this according to the directions for Supreme a' l' Ecarlate (No. 989); the minion fillets, however, must be decorated with black truffle. When about to send to table, dish up the fillet as usual in a close circle round the base of a small ornamental croustade of bread, previously fried of a light color, and stuck in the centre of the dish by means of a little flour-paste; fill this croustade with some puree of truffles (No. 121), pour some Supreme sauce (No. 38) over the plain fillets, and round the base of the entree, and serve.

995. Fillets Of Fowls, A Lindienne

Trim the fillets of three young fowls, and form the minion fillets into three large ones, by patting them together : when trimmed in shape, place them and the others in a sautapan, with some clarified butter, and a similar number of thin slices of raw ham (previously soaked in water) cut in the shape and size of the fillets. When about to send to table, fry the fillets of fowls and the ham of a light-brown color, pour off all the grease, then add a spoonful of glaze, a pat of fresh butter, the juice of a lemon, and a little grated nutmeg ; toss the whole together gently over the stove-fire until mixed ; dish them up, alternately placing a fillet, a piece of ham, and then a fried crouton of bread, of the same shape. Pour some Espagnole sauce (No. 3) and some small scollops of mangoes into the sautapan containing the fillets and ham, simmer this over the fire for five minutes, then pour it over the entree, and serve.

996. Fillets Of Fowls, A La Marechale

Trim the fillets of three or four fowls, and with the minion fillets form three or four large ones ; make a slight incision down the centre of each fillet, so as to hollow it out a little : this must be done on the rough side. Then, chop a truffle, one shalot, and a little parsley very tine, and simmer these for five minutes in a small stewpan, with a bit of butter, pepper and salt, nutmeg, and a small piece of glaze, add the yolks of two eggs, and with this preparation fill the hollow made in the fillets, and then mask them over on both sides with a little stiffly-reduced Allemande sauce No. 7), when this has become firmly set upon them by cooling, bread-crumb the fillets twice over: having once after dipped them in beaten eggs, and again after they have been sprinkled over with clarified butter; put them gently into shape with the blade of a knife, and place them upon a dish in the larder. Twenty minutes before sending to table, cover the gridiron with a piece of oiled paper, place the fillets upon this, and broil them (on both sides) over a clear coke fire, of a bright-yellow color ; when they are done, glaze them lightly, and dish them up in a close circle; fill the centre with a white Toulouse, ragout (No. 187), pour some reduced essence of fowls under them, and serve.

Note. - Fillets of fowls a' la Mare'ehale may also be served with every kind of delicate vegetable garnish; with white or brown Italian sauce; with Marechole, Supreme, Venetian, Provencale, Perigueux, or Crayfish sauce : and also with either of the following essences : - Anchovy, truffle, line-herbs, or shalot.