Pullets' Minion Fillets with Macedoine

Pare twelve pullets' minion fillets, remove the outer skin and inside sinew; pare and streak with three-quarter circles of red beef tongue cut into graduated sizes; range them on the bottom of a sautoir and cover with clarified butter, forming each one into the shape of a crescent, salt, sprinkle with butter, and cook in a slow oven, then drain off. Cover a dish with a garnishing of macedoine vegetables mixed with bechamel (No. 680), and finished with a few spoonfuls of melted glaze (No. 402) and several small pats of fresh butter; surround this with the minion fillets. Fill some crescent-shaped bottomless molds placed on a sheet of buttered paper with quenelle forcemeat (No. 89) leveled to the height of the mold with the blade of a knife. Place a sautoir on the fire containing clarified butter, set in the molds having the paper on top, push in the oven to detach the paper; remove this and lay the sautoir on the fire to color the crescent to a fine color on both sides; unmold, drain, and dress the minion fillets on these, and around arrange the macedoine garnishing (No. 680).