998. FILLETS OF FOWLS, A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 7 min Total: 7 min
Yield
4.0 servings
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
fillets
decoration and larding
sauce and ragout
Instructions (13)
  1. Trim the fillets of four fowls without removing the small fillets.
  2. Closely lard one-half of the fillets.
  3. Decorate the other four fillets with black truffle, in the same way as described for fillets a la Parisienne (No. 992).
  4. Place the fillets in separate sautapans.
  5. Place the larded fillets upon thin layers of fat bacon and moistened with some half-glaze.
  6. Cover the decorated fillets with clarified butter.
  7. Just before serving to table, put both sets of fillets in the oven for about five minutes.
  8. Withdraw the decorated fillets.
  9. Glaze the larded fillets and put them back in the oven for two minutes.
  10. Glaze them again.
  11. Dish them up, placing alternately a larded fillet with a decorated one.
  12. Fill the centre with a ragout of scallops of fat livers and truffles tossed in a little Allemande sauce (No. 7).
  13. Pour some of the sauce round the entrée, and serve.
Original Text
998. FILLETS OF FOWLS, A LA ROYALE. Trim the fillets of four fowls without removing the small fillets, then closely lard one-half of them, and decorate the other four with black truffle, in the same way as described for fillets a la Parisienne (No. 992); place these fillets in separate sautapans, the larded ones upon thin layers of fat bacon, and moistened with some half-glaze, and the decorated fillets covered with clarified butter. Just before serving to table, put both in the oven for about five minutes; then withdraw the decorated fillets, glaze the larded ones, put them back for two minutes, and glaze them again. Dish them up, placing alternately a larded fillet with a decorated one; fill the centre with a ragout of scallops of fat livers and truffles tossed in a little Allemande sauce (No. 7); pour some of the sauce round the entrée, and serve.
Notes
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