Chicken Fillets and Breasts a la Lorenzo

Raise the breasts with the fillets from six young, one pound and three-quarters to two pound chickens; lift off the skin and epidermis, also the minion fillets; place the breasts on a buttered baking sheet with the minions scored with truffles on top, laying them along the thick edge of the breasts; pour over butter and cover with buttered paper, then cook in a moderate oven; garnish the minions with paper frills (No. 10). Dress crown-shaped and fill the inside with a Lorenzo garnishing made as follows:

Lorenzo Garnishing.—Have espagnole sauce (No. 414) with a few tarragon leaves added, celery cut in one inch pieces, blanched and cooked in broth (194a); blanched olives stoned and filled with quenelle forcemeat (No. 89) containing anchovies, whole chestnuts cooked in broth; artichoke bottoms pared into half hearts, five-sixteenths inch squares of truffles and some large capers. The border for chicken breasts a la Lorenzo, are made oval and in the following manner: Butter a mold (Fig. 139) with butter softened without being melted; decorate the sides either with fanciful cuts of truffles, or tongue, or even both; fill it up with cream forcemeat (No. 75) or quenelle forcemeat (No. 89) and lay this border in a sautoir; pour boiling water around, set it in a slow oven and when poached, meaning when firm to the touch, unmold and dress the breasts on top and the garnishing in the center.