Pullet a la Montpensier—Minion Fillets

Streak twelve minion fillet with truffles, shape them into rings two inches in diameter and poach them with butter in a small sautoir. Cut twelve quarter inch thick slices from the middle part of freshly cooked red beef tongue and from each of these slices cut out a round piece the same size as the minion fillet rings; lay these tongue rounds on thin crusts of bread fried in butter and covered with a layer of consistent soubise (No. 723), then mask the tongue rounds with a layer of reduced thick Madeira sauce (No. 492), and on top set the minion fillet rings, one on each, filling in their hollow spaces with a large stuffed Spanish olive standing upright and covered with more of the same Madeira sauce. Dress the hot fillets in a circle and in the center place a garnishing of green asparagus tops (No. 2693).