Chicken Fillets or Breasts a la Lucullus

The large and the minion fillets are to be prepared as described in the Harrison fillets (No. 1844), lay them in a buttered sautoir, twisting slightly so as to have them assume the shape of a chop; lay the minion fillets on the outside edge of the large fillet, mask with melted butter, cover with a strong buttered paper and cook in a slack oven for twelve to fifteen minutes; trim the pointed ends with favor frills (No. 10); dress the fillets in a circle filling up the inside with a garnishing of truffles and tongue balls half an inch in diameter, also capon kidneys, all to be mixed with bearnaise sauce (No. 433) into which has been stirred a few spoonfuls of meat-glaze (No. 402).