Pullets a la Montmorency—Breasts

Fasten to a dish a plain or ring-shaped bottom covered with cooked paste (No. 131) or noodle paste (No. 142), having in its center a tin cup equally covered with ornamental pieces of paste, egg it all over and dry in the air. Pare the fillets of five small pullets, suppressing the superficial skin, remove the minion fillets and streak them with truffles, also suppress the pinion bones, trimming them into half hearts rounded on one end and pointed on the other. Place the minion fillets on the larger ones, both slightly bent; Range the fillets on the bottom of a sautoir with a layer of cold clarified butter, being careful to have them all lie in one direction, so that the pointed ends extend toward the center. With the cut up pullet carcasses, prepare a little chicken essence (No. 387) and when done and nicely seasoned, strain and skim off the fat and incorporate into it a few gills of good veloute (No. 415) in the act of being reduced. When this sauce is perfect and succulent, finish it with a few spoonfuls of good, raw cream and afterward a piece of fresh butter; keep it in a bain-marie till needed. Just when ready to serve, sprinkle the fillets over with salt and poach them lightly, drain and dress in a circle on the foundation prepared on the dish. Fill the center cup with a garnishing of peeled truffles cooked in Madeira; cover the fillets lightly with the sauce, serving the rest in a sauce-boat.