Chicken Minion Fillets Garnishing

Pare the minion fillets by removing the inside nerve, and the fine skin which covers them, have them all the same shape and size, then cut on each minion five or six small crosswise incisions dividing them in equal spaces, and in these incisions lay small, round slices of truffles, half an inch in diameter and cut very thin. Lay the minions on buttered sheets, giving them the shape either of a crescent or else laying them straight without bending them, but they can also be rolled around a column mold and laid one beside the other, streak half of them with truffles and the others with tongue, and fill the inside of them with quenelle forcemeat (No. 89), place on each of those streaked with truffles an olive, and on those streaked with tongue a ball of truffles, half an inch in diameter, put them in a buttered sautoire, moisten with a little mushroom essence (No. 392), cover them with buttered paper, and let them poach in a slow oven. Use these minions for improving garnishings.