FILLETS OF FOWLS, A LA MARECHALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (16)
Instructions (9)
  1. Trim the fillets of three or four fowls, and with the mignon fillets form three or four large ones.
  2. Make a slight incision down the centre of each fillet, so as to hollow it out a little; this must be done on the round side.
  3. Chop a truffle, one shalot, and a little parsley very fine, and simmer these for five minutes in a small stewpan, with a bit of butter, pepper and salt, nutmeg, and a small piece of glaze.
  4. Add the yelks of two eggs, and with this preparation fill the fillets made in the fillets.
  5. Mask them over on both sides with a little truffled reduced Allemande sauce (No. 7); when this has become firmly set upon them by cooling, bread-crumb the fillets twice over, having once after dipped them in beaten eggs, and again after they have been sprinkled over with clarified butter.
  6. Pat them gently into shape with the blade of a knife, and place them upon a dish in the larder.
  7. Twenty minutes before sending to table, cover the gridiron with a piece of oiled paper, place the fillets upon this, and broil them (on both sides) over a clear coke fire, of a bright-yellow colour.
  8. When they are done, glaze them lightly, and dish them up in a close circle.
  9. Fill the centre with a white Toulouse ragout (No. 187), pour some reduced essence of fowls under them, and serve.
Original Text
FILLETS OF FOWLS, A LA MARECHALE. TRIM the fillets of three or four fowls, and with the mignon fillets form three or four large ones; make a slight incision down the centre of each fillet, so as to hollow it out a little; this must be done on the round side. Then chop a truffle, one shalot, and a little parsley very fine, and simmer these for five minutes in a small stewpan, with a bit of butter, pepper and salt, nutmeg, and a small piece of glaze; add the yelks of two eggs, and with this preparation fill the fillets made in the fillets, and then mask them over on both sides with a little truffled reduced Allemande sauce (No. 7); when this has become firmly set upon them by cooling, bread-crumb the fillets twice over, having once after dipped them in beaten eggs, and again after they have been sprinkled over with clarified butter; pat them gently into shape with the blade of a knife, and place them upon a dish in the larder. Twenty minutes before sending to table, cover the gridiron with a piece of oiled paper, place the fillets upon this, and broil them (on both sides) over a clear coke fire, of a bright-yellow colour; when they are done, glaze them lightly, and dish them up in a close circle; fill the centre with a white Toulouse ragout (No. 187), pour some reduced essence of fowls under them, and serve. Note.—Fillets à la Maréchale may also be served with every kind of delicate vegetable garnish; with white or brown Italian sauce; with Maréchale, Suprême, Venetian, Provençale, Périgueux, or Crayfish sauce; and also with either of the following essences:—Anchovy, truffle, fine-herbs, or shalot.
Notes
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