997. Fillets Of Fowls, A La Valencay

Trim eight fillets of fowls, and lay them flat upon an earthen dish. Prepare a sufficient quantity of puree of truffles (No. 121), in which incorporate two yolks of eggs, and then spread this over the fillets on both sides; when the coating has become firmly set by cooling, bread-crumb the fillets over twice: once with egg, and the second time, after 21 being sprinkled over with clarified butter. Then, place the fillets in neat order in a sautapan with some clarified butter; and when about to send to table, fry them of a light color on both sides, drain them upon a napkin, and then dish them up closely in a circle; place the minion fillets (which should be decorated with truffle, and simmered in butter), in a row upon the top of the inner edge of the others; fill the centre with scollops of truffles, previously simmered in a little glaze and a very small piece of butter; pour some Supreme sauce (No. 38) under the entree, and serve.

998. Fillets Of Fowls, A La Royale

Trim the fillets of four fowls without removing the small fillets, then closely lard one-half of them, and decorate the other four with black truffle, in the same way as described for fillets a' la Parsienne (No. 992); place these fillets in separate sautapans, the larded ones upon thin layers of fat bacon, and moistened with some half-glaze, and the decorated fillets covered with clarified butter. Just before sending to table, put both in the oven for about five minutes; then withdraw the decorated fillets, glaze the larded ones, put them back for two minutes, and glaze them again. Dish them up, placing alternately a larded fillet with a decorated one; fill the centre with a ragout of scollops of fat livers and truffles tossed in a little Allemande sauce (No. 7); pour some of the sauce round the entre'e, and serve.

999. Fillets Of Fowls, A La Financiere

Cut out the fillets of four fowls, with the pinion-bones left adhering thereto, trim them in the usual way, and lard the whole of the fillet closely; then place them in order in a sautapan upon thin layers of fat bacon; moisten with some strong consomme, and set them to braize in the oven, or else covered with a lid containing some live embers of charcoal: about ten minutes will suffice to do them; they must next be glazed, and placed into the oven to dry the larding, and then glazed a second time. The fillets must then be dished up, and arranged in their natural order, that is, the right hand fillets to the right, and the left hand to the left. Fill the centre with a rich Financiere ragout (No. 181), pour some of the sauce round the entree, and serve.

Note. - Fillets of fowls, larded and prepared as the foregoing, may also be served with purees of endive, green-peas, asparagus, a' la Mace-doine; with stewed peas, scollops of cucumbers, asparagus-peas, etc.

1000. Fillets Of Fowls A La D'Uxelles

Trim the fillets of three or four fowls, removing the minion fillets, which should be decorated with black truffles as described in No. 992, and afterwards placed in a sautapan with clarified butter. Cover the larger fillets with a coating of D' Uxelles sauce (No. 16), over which, when it has become firmly set upon the fillets by cooling, bread-crumb them twice; once after dipping them in beaten eggs, and the second time after they have been sprinkled over with clarified butter. They must then be gently patted into shape with the blade of a knife, and placed in a sautapan with some clarified butter. When about to send to table, fry the fillets on both sides, of a bright-yellow color; then drain them upon a napkin, glaze lightly and dish them up in a close circle: place the decorated minion fillets in a row on the top of the inner edge of these, fill the centre with scollops of button-mushrooms tossed in a little Allemande sauce (No. 7), pour some half-glaze under the fillets, and serve.