Fillets of Young Fowls

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (28)
Instructions (21)
  1. Prepare the fillets of three young fowls as for a Suprême (No. 989).
  2. When they have been simmered, drain them upon a napkin, and put them in press between two dishes.
  3. When cold, trim them neatly.
  4. Dip each fillet either in some Suprême (No. 55), or Béchamel sauce (No. 5), mixed with one-fourth part of aspic-jelly.
  5. Place them with the smoothest side uppermost in a dish or sautapan, and set them on some rough ice.
  6. Next, cover the bottom of a large sautapan with some bright aspic-jelly, to the depth of about the eighth of an inch.
  7. When this has become firm, by cooling on the ice, place the fillets upon it in circular order, and decorate the upper part of each with black truffles.
  8. The fillets must then be covered with a little bright aspic-jelly, to produce the same thickness upon the upper surface as the under.
Border of vegetables
  1. While this is going on, a border of vegetables should be prepared as follows:
  2. First, cut some carrots and turnips with vegetable cutters, as for a chartreuse, and boil them separately in broth.
  3. Prepare also some French-beans or asparagus-heads, and green-peas, which, when boiled, must be used to ornament a border-mould in exactly the same manner as a chartreuse.
  4. Observing that each piece of vegetable must be first dipped in some aspic-jelly, previously to its being placed in the mould.
  5. When the mould is lined, the void left must be filled up with some sort of vegetables cut smaller, and tossed in aspic-jelly, seasoned with a little mignonnette-pepper and salt, a very little salad-oil and tarragon vinegar.
  6. It must then be imbedded in pounded rough ice, until set quite firm.
  7. The border should now be turned out upon its dish, and the fillets of fowls previously stamped out with a tin-cutter, dipped in hot water, must be placed on the top of the border, in close circular order, each one overlaying the other.
  8. Fill the centre of the circle with a copious Macédoine of vegetables (No. 143), tossed in a little glaze and aspic-jelly.
  9. Garnish the base of the entrée with cold croutons of jelly, and serve.
Alternative presentation
  1. Or, when the border is dished up, fill the centre with the Macédoine, and place the fillets, with the broad ends resting full on the top of the border; thus causing the pointed ends to meet at the summit.
  2. Crown this with a bouquet of chopped jelly.
  3. Insert a narrow slip of red tongue, cut in the form of a cock's-comb, between each fillet, and place an angular crouton of jelly so as apparently to support the tongue.
  4. Garnish the base with croutons of jelly, and serve.
Original Text
PREPARE the fillets of three young fowls as for a Suprême (No. 989); when they have been simmered, drain them upon a napkin, and put them in press between two dishes; when cold, trim them neatly; dip each fillet either in some Suprême (No. 55), or Béchamel sauce (No. 5), mixed with one-fourth part of aspic-jelly; place them with the smoothest side uppermost in a dish or sautapan, and set them on some rough ice. Next, cover the bottom of a large sautapan with some bright aspic-jelly, to the depth of about the eighth of an inch; when this has become firm, by cooling on the ice, place the fillets upon it in circular order, and decorate the upper part of each with black truffles; the fillets must then be covered with a little bright aspic-jelly, to produce the same thickness upon the upper surface as the under. While this is going on, a border of vegetables should be prepared as follows: first, cut some carrots and turnips with vege-table cutters, as for a chartreuse, and boil them separately in broth; prepare also some French-beans or asparagus-heads, and green-peas, which, when boiled, must be used to ornament a border-mould in exactly the same manner as a chartreuse; observing that each piece of vegetable must be first dipped in some aspic-jelly, previously to its being placed in the mould. When the mould is lined, the void left must be filled up with some sort of vegetables cut smaller, and tossed in aspic-jelly, seasoned with a little mignonnette-pepper and salt, a very little salad-oil and tarragon vinegar; it must then be imbedded in pounded rough ice, until set quite firm. The border should now be turned out upon its dish, and the fillets of fowls previously stamped out with a tin-cutter, dipped in hot water, must be placed on the top of the border, in close circular order, each one overlaying the other; fill the centre of the circle with a copious Macédoine of vegetables (No. 143), tossed in a little glaze and aspic-jelly; garnish the base of the entrée with cold croutons of jelly, and serve. Or, when the border is dished up, fill the centre with the Macé-doine, and place the fillets, with the broad ends resting full on the top of the border; thus causing the pointed ends to meet at the summit; crown this with a bouquet of chopped jelly; insert a narrow slip of red tongue, cut in the form of a cock's-comb, between each fillet, and place an angular crouton of jelly so as apparently to support the tongue: garnish the base with croutons of jelly, and serve.
Notes
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