Chicken Fillets or Breasts, Epicurean

Prepare the fillets of six young two-pound chickens, observing that they be white and tender; remove the skin and epidermis and lard them with fine larding pork (No. 4, Fig. 52), place them in a buttered sautoir and let cook to attain color in a very hot oven, then drain and decorate with frills (No. 10). Streak each minion fillet with six round thin slices of truffles, roll them into rings and place them in a buttered sautoir to poach in the oven without coloring. Dress the large fillets on a forcemeat ring and decorate the outside with the minion fillets. Detach the glaze from the bottom of the sautoir with a little sherry wine, free it of all fat and add a little veloute sauce (No. 415); thicken just when ready to serve with raw egg-yolks diluted with cream and fresh butter; run the sauce through a tammy and pour a part over the breasts and minions and the balance in a sauceboat. Make twelve five-eights of an inch diameter balls with foies-gras taken direct from a terrine, rubbed through a sieve; dip them in eggs, roll in bread-crumbs and fry in very hot frying fat; place one of these balls in the center of each minion fillet ring and serve at once.