Chicken Fillets or Breasts a la Mirabeau

Keep the minion fillets when removing the fillets or wings from the chickens; suppress all the skin and sinews from the large fillets, take off the minion fillets and marinate the larger ones for two hours in a vessel containing salt, pepper, nutmeg, lemon juice, thyme, bay leaf, and parsley leaves, turning them over frequently; remove, drain, and roll in flour, then in beaten eggs, and lastly in bread-crumbs; fry in clarified butter. Pare the minion fillets into oblongs, spread over a layer of chicken quenelle forcemeat (No. 89), with cooked fine herbs (No. 385), and roll them into cylinder shapes, now range them inside a buttered timbale mold and let cook in a slow oven. Dress the chicken breasts in the center of a dish on top of a little Mirabeau sauce (No. 500), surround them with the prepared paupiettes, and on every one of these lay a channeled mushroom (No. 118) cooked and glazed in chicken glaze (No. 398). Serve with a sauce-boatful of the same sauce.