SUPREME OF FILLETS OF FOWLS, WITH TRUFFLES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Prepare this in the same way as in No. 989.
  2. Decorate the small fillets with truffles.
  3. Finish and dish up the entrée as therein directed.
  4. Fill the centre with scollops of truffles tossed in a small stewpan with a little glaze, and very small pieces of fresh butter.
  5. Pour the Suprême sauce (No. 38) round the base, and on the fillets, and serve.
Original Text
SUPREME OF FILLETS OF FOWLS, WITH TRUFFLES. PREPARE this in the same way as in No. 989; decorate the small fillets with truffles, finish and dish up the entrée as therein directed, and fill the centre with scollops of truffles tossed in a small stewpan with a little glaze, and very small pieces of fresh butter; pour the Suprême sauce (No. 38) round the base, and on the fillets, and serve.
Notes
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