SUPREME OF FILLETS OF FOWLS, A LA TOULOUSE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (18)

for the large fillets

large fillets

for the smaller fillets

smaller ones
lard them closely ↝ Lard [Fats and Oils]
thin layers of fat bacon

for the sauce

Allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
reduced essence of fowls ↝ Guinea hen, meat only, raw [Poultry Products]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

for the larded fillets

a little half-glaze

for the croûton

a croûton of bread ↝ Bread, vegetable [Yeast breads]
fried in butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for the ragout

cock's-combs
truffles
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
small quenelles
cocks'-kernels ↝ Seeds, sunflower seed, kernel, raw [Nut and Seed Products]
some of the sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (15)

Prepare the large fillets as in the foregoing case.
Trim the smaller fillets.
Lard the smaller fillets closely.
Place the larded smaller fillets in a sautaúpan upon thin layers of fat bacon, in a curved form.
A quarter of an hour before sending to table, finish the large fillets as in the foregoing case.
Substitute Allemande sauce for Suprême sauce.
Incorporate the sauce with some reduced essence of fowls, a pat of butter, a little cream, and lemon-juice.
Moisten the larded fillets with a little half-glaze.
Place the larded fillets in the oven for about six minutes.
Nicely glaze the larded fillets.
Dish up the large fillets in a close circle with a croûton of bread, cut in the form of a deep crescent, fried in butter, and glazed.
Fill the centre with a ragout of cock's-combs, truffles, mushrooms, small quenelles, and cocks'-kernels, tossed in some of the sauce.
Dress the larded fillets round the top of the large fillets.
Pour some of the sauce round the entrée.
Serve.

Original Text

SUPREME OF FILLETS OF FOWLS, A LA TOULOUSE.
PREPARE the large fillets as in the foregoing case, and when the smaller ones have been trimmed, lard them closely, and place them in a sautaúpan upon thin layers of fat bacon, in a curved form. A quarter of an hour before sending to table, finish the large fillets as in the foregoing case, substituting Allemande for Suprême sauce, and this should be incorporated with some reduced essence of fowls, a pat of butter, a little cream, and lemon-juice. The larded fillets must be moistened with a little half-glaze, placed in the oven for about six minutes, and nicely glazed; then dish up the large fillets in a close circle with a croûton of bread, cut in the form of a deep crescent, fried in butter, and glazed; fill the centre with a ragout of cock's-combs, truffles, mushrooms, small quenelles, and cocks'-kernels, tossed in some of the sauce; dress the larded fillets round the top of the others, pour some of the sauce round the entrée, and serve.

Notes

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