Chicken Fillets or Wings a la Genin

Take the skin covered fillets from six chickens with the wings, and after paring them neatly, saute them in butter over a good fire, seasoning with salt and pepper; when done and a fine color, add a little finely chopped shallots and let these fry with the chicken fillets, then add some finely minced fresh mushrooms; when these have evaporated their humidity, moisten with white wine and finish with a little chicken glaze (No. 398). Dress the wings on half heart-shaped bread croutons fried in butter; add a little veloute sauce (No. 415) to the sauce, reduce and season properly, finishing it with a little foies-gras; pass through a fine sieve, pour over the fillets, sprinkle chopped parsley over and serve very hot.