999. FILLETS OF FOWLS, A LA FINANCIERE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Cut out the fillets of four fowls, with the pinion-bones left adhering thereto, trim them in the usual way, and lard the whole of the fillet closely.
  2. Place them in order on a sautapan upon thin layers of fat bacon, moisten with some strong consommé, and set them to braize in the oven, or else covered with a lid containing some live embers of charcoal.
  3. About ten minutes will suffice to do them.
  4. They must next be glazed, and placed into the oven to dry the larding, and then glazed a second time.
  5. The fillets must then be dished up and arranged in their natural order, that is, the right hand fillets to the right, and the left hand to the left.
  6. Fill the centre with a rich Financiere ragout (No. 181), pour some of the sauce round the entrée, and serve.
Original Text
999. FILLETS OF FOWLS, A LA FINANCIERE. Cut out the fillets of four fowls, with the pinion-bones left adhering thereto, trim them in the usual way, and lard the whole of the fillet closely; then place them in order on a sautapan upon thin layers of fat bacon, moisten with some strong consommé, and set them to braize in the oven, or else covered with a lid containing some live embers of charcoal; about ten minutes will suffice to do them; they must next be glazed, and placed into the oven to dry the larding, and then glazed a second time. The fillets must then be dished up and arranged in their natural order, that is, the right hand fillets to the right, and the left hand to the left. Fill the centre with a rich Financiere ragout (No. 181), pour some of the sauce round the entrée, and serve.
Notes
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