Cut off some fillets of chicken and with a larding-needle lard each of them with four strips of pork; put a slice of fat pork for each fillet on the bottom of a braising pan and on top of the pork, a little piece of onion; sprinkle the fillets over with salt, pepper and flour, place them on the top of the pork and onion, pour in two pints of stock, cover over the pan and cook for an hour or so, basting frequently. A little more water or stock may be required if the other boils away, so that when it is completely done at the end of the hour there will be about one pint left in the pan; take out the fillets, drain them, cover with slightly warmed butter and dust them over with flour again; then place them on a gridiron over the fire and broil them until they are a light brown color. After the meat has been removed from the gravy, skim off the fat; put one tablespoonful of butter and one teaspoonful of flour into a saucepan and cook until of a light brown; then add it to the gravy, and boil up again. Place the fillets on a dish, and pour the sauce around them, or put them on a heap of mashed potatoes, with a little parsley at the edge and the sauce poured around.

Epigrammes Of Chicken Fillets

Cut off the fillets from three chickens, trim, put them into a sautepan with clarified butter, give them a curve in the pan, pour more butter over, place a sheet of buttered paper over all, set the pan in the oven or over the fire, and cook until the flesh is done. Cut off the legs, bone them, put them in a saucepan with a little mirepoix braise, take them out when done and press between them two dishes until cold; now dip them into warm reduced allemande sauce, next in breadcrumbs, then in egg and breadcrumbs again. Stick a piece of bone in the thin end of each, plunge them into boiling fat, and fry. Have ready a hollow croustade of bread, place in the center of a dish, arrange the fillets around alternately with the legs, fill the croustade with mushrooms or other puree, and serve with allemande sauce in a tureen.

Fried Chicken Fillets With Mushrooms

Take half a pound of white mushrooms, peel and turn, put their trimmings into a stewpan, and the mushrooms into a fryingpan with half a teacupful of water, a small piece of butter and a little salt. Boil the mushrooms for three or four minutes, then strain their liquor into the stewpan with the trimmings, add one pint of bechamel sauce, and boil it until rather thickly reduced; then pass it through a fine hair sieve, return it to the stewpan, put in the mushrooms, one teaspoonful of sugar, mix half a teacupful of milk, and boil it up again. Trim the fillets of a fowl, put them in a fryingpan with a lump of butter, and fry them over a moderate fire. When cooked the fillets should be quite white. Serve on a hot dish with the mushrooms in the center.

Larded Fillets Of Chicken

Take ten, without removing the small or minion fillets and lard each on the smooth surface with five strips of bacon; sprinkle them over with salt and pepper, arrange them in a fryingpan close together on a few slices of bacon, add a little butter and put them on the fire for two or three minutes, then place the pan in a moderate oven and leave it for five minutes longer. Glaze them with a paste brush and cook to a good color, leaving them a little underdone. Make a mince of black truffles, with a little Madeira added; put in the center of a dish, place the fillets in a circle leaning against it, with the sharp pointed ends uppermost, and serve.