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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.

Chicken Fillets, Perigord Style Take two cold braised chickens, cut off the fillets and divide each into halves. Put in a mortar two ounces of goose's fat liver, pound and rub it through a fine hair sieve. Chop an onion finely, put it in a saucepan with a small lump of butter, pass it over the fire for a few minutes and then pour in one breakfast cupful of white sauce that has been boiled until thickly reduced. When on the point of boiling, put in the pounded fat liver and stir in quickly the beaten yolks of two eggs. Leave the sauce until cold. Coat the fillets with the cold sauce, dip them in well-beaten eggs, roll them in breadcrumbs, then beat them lightly with a knife, and repeat the operation. Plunge the fillets into a stewpan half full of boiling lard, and fry them until browned; then drain, arrange in a border of mashed potatoes, garnish the center with fried water cresses, and serve with a sauceboatful of gravy. Chicken, Princess Style Cut off the fillets from five chickens, pare and flatten them a little with a knifehandle. Shape their largest sides a good round, trim them to a point to resemble cutlets, sprinkle over with salt and cover with a cloth. Take a saucepan and put in it five ounces of butter, melt, let it settle, and pass it through a strainer. Make some highly-flavored forcemeat from the flesh off the legs, put it into a well-buttered plain border mould, and place it in the bain-marie to poach. In the meantime, boil a pickled beef tongue in salted water, and keep it hot; peel fifteen small raw truffles, and keep them covered over until wanted. Next prepare some stock with the bones of the birds, vegetables, sweet herbs, white wine and broth. When cooked strain it, add the truffle trimmings and reduce it to half glaze; add its equal bulk of brown sauce and boil for a few minutes; then pass it through a cloth into another smaller saucepan, put in the raw truffles, add two or three tablespoonfuls of sherry and boil again very slowly for eight or nine minutes. Now pour the clarified butter into a flat saucepan, put the fillets in close to each other, place the pan on the fire and cook them on both sides for about two minutes, then take them out and drain well. Take out the tongue, drain, skin and cut it up, in a slanting direction, into as many slices as there are fillets, shaping them like these. Now turn the border out onto a dish, and place the fillets and slices of tongue, glazed with a paste brush, alternately around it, with the truffles in the center. Pour a little of the sauce over the truffles, and serve the remainder in a boat.

Chicken Fillets, Sauted Cut off nine fillets of chickens, pound them lightly with a vegetable masher, dust over with salt and pepper and cover well with flour. Put one tablespoonful of butter for each fillet into a fryingpan; when it is quite hot put in the fillets and fry them for twenty minutes, turning them so that both sides will be browned. Take them out and put them in front of the fire to keep warm. To every six tablespoonfuls of butter used add two more to the pan, and when it is melted mix in one tablespoonful of flour; as soon as this begins to brown add gradually one and one-half breakfast cupfuls of cold milk, stirring continually; boil for a minute and add salt, pepper and a little mustard. Put a pile of mashed potatoes or green peas in the center of a dish, place the fillets against it, and serve with the sauce poured around. Chicken Fillets Sauted, Royal Style Cut off the fillets of two chickens, which will be four large ones and four small, called minion fillets, being the inside fillets, and flatten them a little with the handle of a knife dipped in water. Remove the coarse upper skin, take out the sinews from the small fillets and dip each one separately into butter; then sprinkle them over with salt, put them into a sautepan, and fry lightly. When done take them out, drain and put them in a circle on a dish. Add a little cream and one tablespoonful or so of well-seasoned bechamel sauce to the butter in the pan. Let it thicken over the fire for a while and pour it over the fillets. Prepare a garnishing of kidneys, mushrooms, quenelles, cockscombs and truffles. Place them in the center of a dish, and serve.

Chicken Fillets Sauted with Truffle Sauce Cut the fillets off two chickens, separating the smaller from the larger ones, trim and put in a sautepan with a pat of butter and fry slowly, keeping them white; pour about three-quarters of a pint of bechamel sauce into a saucepan with half a pint of white stock and boil until thickly reduced; then strain it through a fine hair-sieve into another saucepan, add four or five sliced truffles and boil up again; then mix in a half teacupful of thick cream, and seasons with a small quantity of salt and sugar. When cooked put the fillets on a hot dish, pour the sauce over them, and serve.

Chicken Fillets, Villeroy Take the fillets from four chickens and sprinkle them with salt and pepper; put them in fryingpan with a little butter to cook, taking care to let them be rather underdone. Place them on a board with another one on the top and a slight weight onto that; afterward cut them into shapes. Take them one at a time and dip into hot chaudfroid sauce and put them on a baking sheet at a little distance from one another. Let them get quite cool, remove the superfluous sauce, cover them first with breadcrumbs, then dip them into egg and then into crumbs again. Put a few of them at a time into a fryingpan of boiling fat and as soon as they are of a fine color take them out and put them in a circle on a folded napkin on a dish, placing a little parsley, slightly fried, in the center.