Chicken Fillets or Breasts a l'Ecarlate

Take the fillets from six medium chickens, remove all the skin and epidermis, detach the minion fillets and free them of the sinew and skin which covers them, streak them with pieces of beef tongue and form into rings and place in a buttered sautoir. Saute the large fillets over a brisk fire with butter. Cut twelve slices of very red beef tongue into half hearts the size of the fillets and three-sixteenths of an inch thick; warm them in stock (No. 194a) and just when ready to serve, drain and decorate each fillet with a favor frill (No. 10), dress in a circle having them intercalated with the half-hearts of tongue. Poach the minion fillet rings, fill the inside of the circle with a garnishing composed of small mushroom heads, truffle balls and quenelles all mixed with veloute sauce (No. 415), reduced with cream, and range the minion fillets around the whole; serve a well buttered veloute sauce separately.