Pullets' Breasts a la Visconti

Pare the fillets of three pullets each one weighing from three to four pounds; suppress the superficial skin covering the minions, also the pinion bones; beat them lightly, giving them the shape of a half heart on one end and pointed on the other; range these fillets on the bottom of a sautoir covered with a layer of clarified, and cold butter being careful to place them all in such a way that the sharp ends point toward the center. Just when ready to serve, salt them over and cook slowly on both sides while turning, then drain and dress in a circle on a ring of poached force-meat laid on a dish. Serve them with a garnishing in the center composed of cocks'-combs and kidneys, mushrooms and truffles, mingled with supreme sauce (No. 547), into which has been added half its quantity of mushroom puree (No. 722).