Chicken Fillets or Breasts with Cucumbers

Obtain some very small clean chickens, raise the fillets and remove the minion fillets; pare the large fillets, suppress the skin and lard the tops with fine lardons (No. 4, Fig. 52) of larding pork, season and range them in a sautoir with butter, place this on a hot fire and two minutes later, remove and put them into a hot oven to let cook rare, but of a fine color, then glaze over with a brush, remove, drain and garnish the ends with favor frills (No. 10). Dress into the middle of a hot dish a garnishing of puree of cucumbers (No. 714), smooth the surface with the blade of a knife and dress the chicken fillets on the outside, pouring some supreme sauce (No. 547) around and serving more in a sauce boat.