Guinea Fowls Fillets a la Gaillardet

Raise the fillets from half a dozen young guinea fowls, remove the skin and epidermis, and saute them over a brisk fire, but without coloring. Set them under a weight and when partly cold pare them into half hearts, cover with some well-reduced Villeroi sauce (No. 560) and range them as quickly as they are ready on a tin sheet to cool thoroughly. Detach them from this sheet, roll them in bread-crumbs, dip in eggs and again in bread-crumbs, smoothing the breading with the blade of a knife. Fry them in clarified butter to a fine golden brown, drain on a napkin and trim the pointed ends with favor frills (No. 10), then dress in a circle and garnish the center of the dish with tomatoes fried in oil with finely chopped shallots and mushrooms, also some chopped parsley; serve with a separate Colbert sauce (No. 451).