Chicken Fillets or Breasts a la Cussy

Pare twelve chicken fillets being careful to keep the minion fillets aside, beat these large fillets to flatten them, then pare into half hearts, rounded on one side and pointed on the other, season with salt and white pepper. Take the minion fillets, the parings and as much raw chicken meat and with it prepare a cream forcemeat (No. 75), adding to it a quarter as much very fine mushroom puree (No. 722). Pour clarified butter into a sautoir, heat it well and range the chicken fillets on top simply to stiffen on one side only; drain them off leaving the butter in the pan and place the fillets on a baking sheet, one beside the other, cover with buttered paper and let get cold without any pressure, then pare. Cover these fillets with the cream forcemeat, smooth them well rounded on the top and range them once more in the sautoir containing the butter, place them in the oven to finish cooking and to poach the forcemeat; brush them over with butter as soon as the forcemeat becomes sufficiently solid not to have them spoiled, then dress them rosette-shaped on a dish, garnishing each pointed end with a favor frill (No. 10). Serve with a well buttered supreme sauce (No. 547), part of it poured under the fillets and the other part served separately.