SUPREME OF FILLETS OF FOWLS, A L'ECARLATE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Instructions (6)
  1. Prepare out of the fillets of three or four young fowls, in the following manner:—First, on the skin on the centre of the breast, in a straight line, so that, by folding it down on both sides, the fillets will be left bare.
  2. Next, draw the point of a knife along the edge of the breast-bone, cut through the centre of the merry-thought, and then remove the fillets by dividing them from the breast and ribs, carefully running the point of a knife close to the bones, while the fillet is held up with the fingers of the left hand, so as to prevent the knife from injuring it.
  3. The fillets being thus removed entire, divide the mignon fillets from the large ones; and after the sinew which runs along them has been carefully extracted without tearing them, they should be trimmed and placed in a small sautaúpan with some clarified butter, covered with a round piece of paper, and placed in the larder: the larger fillets must also be trimmed in the following manner:—Place the fillet upon the edge of the table, with the pointed end to the right, and the smooth side downwards; then bear moderately with the fingers of the left hand upon the pointed end of the fillet, and at the same time slip the edge of a sharp knife (dipped in water) into that part, and slip the knife under the hand, closely bearing towards the skin, so as not to waste any more of the fillet than is positively necessary for the purpose of removing it; it must then be trimmed neatly round at the thick end, and nearly to a point at the thin end.
  4. The fillets should now be arranged, all in the same direction, in a sautaúpan with some clarified butter; then seasoned with a little salt, covered with a circular piece of buttered paper, and placed with the others.
  5. It is necessary to observe that if the large fillets incline from right to left when placed in the sautaúpan, the mignon fillets should be curved in the opposite direction: the latter may be decorated, or entrelacés with truffles or tongue, in which case they must be covered with thin layers of fat bacon.
  6. When about to send to table, place the sautaúpan containing the large fillets over a stove-fire, and as soon as they become set and whitened on one side, turn them over immediately on the other, and do not let them acquire any colour; then quickly pour off all the butter, add a large spoonful of Suprême sauce (No. 38), and having tossed the fillets in it over the fire without allowing them to boil or simmer, dish them in a close circle with a round scollop of red tongue (previously warmed in a little half glaze for the purpose) between each of them; fill the centre with scollops of button-mushrooms tossed in a little of the sauce, place the mignon fillets, in a similar row to the others, upon the top of them; pour some Suprême sauce round the entrée, and upon each of the fillets, without masking the pieces of tongue, and serve.
Original Text
SUPREME OF FILLETS OF FOWLS, A L'ECARLATE. PREPARE out of the fillets of three or four young fowls, in the following manner:—First, on the skin on the centre of the breast, in a straight line, so that, by folding it down on both sides, the fillets will be left bare. Next, draw the point of a knife along the edge of the breast-bone, cut through the centre of the merry-thought, and then remove the fillets by dividing them from the breast and ribs, carefully running the point of a knife close to the bones, while the fillet is held up with the fingers of the left hand, so as to prevent the knife from injuring it. The fillets being thus removed entire, divide the mignon fillets from the large ones; and after the sinew which runs along them has been carefully extracted without tearing them, they should be trimmed and placed in a small sautaúpan with some clarified butter, covered with a round piece of paper, and placed in the larder: the larger fillets must also be trimmed in the following manner:—Place the fillet upon the edge of the table, with the pointed end to the right, and the smooth side downwards; then bear moderately with the fingers of the left hand upon the pointed end of the fillet, and at the same time slip the edge of a sharp knife (dipped in water) into that part, and slip the knife under the hand, closely bearing towards the skin, so as not to waste any more of the fillet than is positively necessary for the purpose of removing it; it must then be trimmed neatly round at the thick end, and nearly to a point at the thin end. The fillets should now be arranged, all in the same direction, in a sautaúpan with some clarified butter; then seasoned with a little salt, covered with a circular piece of buttered paper, and placed with the others. It is necessary to observe that if the large fillets incline from right to left when placed in the sautaúpan, the mignon fillets should be curved in the opposite direction: the latter may be decorated, or entrelacés with truffles or tongue, in which case they must be covered with thin layers of fat bacon. When about to send to table, place the sautaúpan containing the large fillets over a stove-fire, and as soon as they become set and whitened on one side, turn them over immediately on the other, and do not let them acquire any colour; then quickly pour off all the butter, add a large spoonful of Suprême sauce (No. 38), and having tossed the fillets in it over the fire without allowing them to boil or simmer, dish them in a close circle with a round scollop of red tongue (previously warmed in a little half glaze for the purpose) between each of them; fill the centre with scollops of button-mushrooms tossed in a little of the sauce, place the mignon fillets, in a similar row to the others, upon the top of them; pour some Suprême sauce round the entrée, and upon each of the fillets, without masking the pieces of tongue, and serve.
Notes
—