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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.