FILLETS OF FOWLS, A LA VALENÇAY

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

eight fillets of fowls
purée of truffles (No. 121)
two yelks of eggs ↝ Egg, whole, raw [Eggs and omelets]
bread-crumb the fillets over twice once with egg, and the second time with bread-crumbs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumb the fillets over twice once with egg, and the second time with bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (3)

Trim eight fillets of fowls, and lay them flat upon an earthen dish.
Prepare a sufficient quantity of purée of truffles (No. 121), in which incorporate two yelks of eggs, and then spread this over the fillets on both sides.
When the coating has become firmly set by cooling, bread-crumb the fillets over twice: once with egg, and the second time with bread-crumbs.

Original Text

FILLETS OF FOWLS, A LA VALENÇAY.
TRIM eight fillets of fowls, and lay them flat upon an earthen dish. Prepare a sufficient quantity of purée of truffles (No. 121), in which incorporate two yelks of eggs, and then spread this over the fillets on both sides; when the coating has become firmly set by cooling, bread-crumb the fillets over twice once with egg, and the second time with bread-crumbs.

Notes

—