Chicken Fillets or Breasts a la Valerri

Prepare twelve fillets by removing the thin skin covering them; remove the minion fillets to streak with red beef tongue; turn each one of these around a large Spanish olive, replacing its stone by quenelle forcemeat (No. 89), pushed through a cornet; on top of this forcemeat set a small truffle ball. Lay these in a buttered sautoir, cover with a sheet of buttered paper, and poach them in a slow oven, just when ready to use. Saute the large fillets lightly with butter and lemon juice, and lay them under a weight, then divide them in two through their entire thickness. Range half of them very closely together, and pour over a layer of soubise (No. 723), having it a quarter of an inch thick, set the other twelve halves on top of these halves, and leave till cold, then pare them all evenly into half heart-shapes; dip each separate double piece in well reduced but partially cold allemande sauce (No. 407), and let cool off again, then dip in eggs, roll in bread-crumbs, and fry in clarified butter; drain, trim with favor frills (No. 10), and dress in a circle; fill up the center with mushrooms sauted in butter and fine herbs, pour over some half-glaze (No. 400) and Madeira, and set the minion fillets on top of these mushrooms. Serve separately a sauce-boat of half-glaze sauce (No. 413).