FILLETS OF FOWLS, A L'INDIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
3.0 large fillets
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Trim the fillets of three young fowls, and form the mignon fillets into three large ones, by patting them together.
  2. When trimmed into shape, place them and the others in a sautaúpan, with some clarified butter, and a similar number of thin slices of raw ham (previously soaked in water); cut in the shape and size of the fillets.
  3. When about to send to table, fry the fillets of fowls and the ham of a light-brown colour, pour off all the grease.
  4. Then add a spoonful of glaze, a pat of fresh butter, the juice of a lemon, and a little grated nutmeg; toss the whole together gently over the stove-fire until mixed.
  5. Dish them up, alternately placing a fillet, a piece of ham, and then a fried croûton of bread of the same shape.
  6. Pour some Espagnole sauce (No. 3) and some small scollops of mangoes into the sautaúpan containing the fillets and ham.
  7. Simmer this over the fire for five minutes, then pour it over the entrée, and serve.
Original Text
FILLETS OF FOWLS, A L'INDIENNE. TRIM the fillets of three young fowls, and form the mignon fillets into three large ones, by patting them together; when trimmed into shape, place them and the others in a sautaúpan, with some clarified butter, and a similar number of thin slices of raw ham (previously soaked in water); cut in the shape and size of the fillets. When about to send to table, fry the fillets of fowls and the ham of a light-brown colour, pour off all the grease, then add a spoonful of glaze, a pat of fresh butter, the juice of a lemon, and a little grated nutmeg; toss the whole together gently over the stove-fire until mixed; dish them up, alternately placing a fillet, a piece of ham, and then a fried croûton of bread of the same shape. Pour some Espagnole sauce (No. 3) and some small scollops of mangoes into the sautaúpan containing the fillets and ham, simmer this over the fire for five minutes, then pour it over the entrée, and serve.
Notes
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