SUPREME OF FILLETS OF FOWLS, A LA PARISIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (14)
  1. Trim eight or ten large fillets of fowls, and decorate them with black truffles.
  2. Spread the bottom of a sautaúpan large enough to contain the fillets, with fresh butter.
  3. Place the fillets therein, all curved in the same direction, with the smooth side uppermost.
  4. Rub each fillet over slightly with a paste-brush, dipped in white of egg slightly beat up.
  5. Cut the truffles into thin scollops, and stamp them out with tin fancy cutters in various forms.
  6. Stick the truffles upon the prepared surface, according to taste, forming therewith stars, scrolls, palms, monograms, &c.
  7. When all the fillets are decorated, run some clarified butter over them in sufficient quantity to cover their surface.
  8. Place a covering of buttered paper upon them, and set the sautaúpan aside in the larder.
  9. Decorate the mignon fillets with red tongue, in the same way as the others.
  10. When about to send to table, simmer the fillets on both sides, carefully preventing them from becoming at all coloured.
  11. When done, drain them upon a napkin, and dish them upon in a close circle, placing a fillet of red tongue between each of the large fillets.
  12. Place the mignon fillet in a close border on the top of the inner edge of these.
  13. Fill the centre with a ragout à la Parisienne (No. 202).
  14. Pour some of the sauce round the base of the entrée, without in any way masking the decoration of the fillets, and serve.
Original Text
SUPREME OF FILLETS OF FOWLS, A LA PARISIENNE. TRIM eight or ten large fillets of fowls, and decorate them with black truffles in the following manner:—First, spread the bottom of a sautaúpan large enough to contain the fillets, with fresh butter; then place the fillets therein, all curved in the same direction, with the smooth side uppermost. Next, rub each fillet over slightly with a paste-brush, dipped in white of egg slightly beat up; the truffles, after being first cut into thin scollops, and stamped out with tin fancy cutters in various forms, should then be stuck upon this prepared surface, according to taste, forming therewith stars, scrolls, palms, monograms, &c. When all the fillets are decorated, run some clarified butter over them in sufficient quantity to cover their surface; place a covering of buttered paper upon them, and set the sautaúpan aside in the larder. The mignon fillets must also be decorated with red tongue, in the same way as the others. When about to send to table, simmer the fillets on both sides, carefully preventing them from becoming at all coloured; when done, drain them upon a napkin, and dish them upon in a close circle, placing a fillet of red tongue between each of the large fillets; next place the mignon fillet in a close border on the top of the inner edge of these, fill the centre with a ragout à la Parisienne (No. 202); pour some of the sauce round the base of the entrée, without in any way masking the decoration of the fillets, and serve.
Notes
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