Chicken Fillets or Breasts a la Beranger

Raise the fillets or wings with the pinions attached from six roasted chickens of two pounds each, having them well larded and not too much cooked; pare nicely, suppressing the skin and lay them in a sautoir with well buttered cream bechamel (No. 411). Dress them in a circle with a crouton of unsmoked red beef tongue between each piece. Add some mushroom heads to the bechamel and use them to fill in the center of the circle; lay on top half-spherical decorated chicken quenelles and garnish around with small half heart bread croutons fried in butter and having their pointed ends dipped first in meat glaze (No. 402), then in chopped parsley. The word "ailes" should be used in preference to the word "filets" in making French menus, to avoid the repetition of this word which appear so often in French.