Chicken Fillets a la Mirebel

Raise and pare twelve chicken breasts; remove the minion fillets and the skin from the larger ones as well as the pellicle covering the minions and the sinews. Streak half of the minion fillets with truffles and the other half with red beef tongue, then shape them like turbans; lay them on a buttered baking sheet and place in the oven for a few minutes to poach; remove and set under a light weight until cold. Cover with half-set jelly and fill the interiors with a puree of foies-gras pushed in through a cornet, and on top of each lay a small, very white, cooked channeled mushroom (No. 118) covered with half-set jelly. Poach the larger fillets in butter and lemon juice, lay them under a weight and pare again into half-hearts, cover over with jelly and decorate with fanciful star-shaped cuts of truffles and tongue dipped in half-set jelly. For this use a round mold two and a quarter inches in diameter, and one-eighth of an inch deep. Cut and then arrange in the pieces of truffle and tongue as shown in Fig. 479, first dipping them in half-set jelly; when this is hard, unmold and place these stars on the largest part of the fillet and cover the whole with half-cold jelly. (These stars are used for lamb cutlets. Leverrier.) Fill the basin of a dish with chopped jelly; after the large fillets are cold decorate with favor frills (No. 10) and dress them in a circle; surround with more chopped jelly and croutons, laying the minion fillets around. Cut up some lettuce hearts, season with salt, pepper, oil and vinegar, mix thoroughly, drain and place this salad in the center of the dish; serve a vinaigrette mayonnaise separately.