1000 FILLETS OF FOWLS, A LA D'UXELLES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (16)
  1. Trim the fillets of three or four fowls, removing the minion fillets.
  2. Decorate the minion fillets with black truffles as described in No. 992.
  3. Place the larger fillets in a sautapan with clarified butter.
  4. Cover the larger fillets with a coating of D'Uxelles sauce (No. 10).
  5. When the D'Uxelles sauce has become firmly set upon the fillets by cooling, bread-crumb them twice.
  6. First bread-crumb after dipping them in beaten eggs.
  7. Second bread-crumb after sprinkling them over with clarified butter.
  8. Gently pat the fillets into shape with the blade of a knife.
  9. Place the fillets in a sautapan with some clarified butter.
  10. When about to send to table, fry the fillets on both sides until of a bright-yellow colour.
  11. Drain the fillets upon a napkin.
  12. Glaze lightly and dish them up in a close circle.
  13. Place the decorated minion fillets in a row on the top of the inner edge of the larger fillets.
  14. Fill the centre with scallops of button-mushrooms tossed in a little Allemande sauce (No. 7).
  15. Pour some half-glaze under the fillets.
  16. Serve.
Original Text
1000 FILLETS OF FOWLS, A LA D'UXELLES. Trim the fillets of three or four fowls, removing the minion fillets, which should be decorated with black truffles as described in No. 992, and afterwards placed in a sautapan with clarified butter. Cover the larger fillets with a coating of D'Uxelles sauce (No. 10), over which, when it has become firmly set upon the fillets by cooling, bread-crumb them twice; once after dipping them in beaten eggs, and the second time after they have been sprinkled over with clarified butter. They must then be gently patted into shape with the blade of a knife, and placed in a sautapan with some clarified butter. When about to send to table, fry the fillets on both sides, of a bright-yellow colour then drain them upon a napkin, glaze lightly and dish them up in a close circle; place the decorated minion fillets in a row on the top of the inner edge of these, fill the centre with scallops of button-mushrooms tossed in a little Allemande sauce (No. 7), pour some half-glaze under the fillets, and serve.
Notes
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