SUPREME OF FILLETS OF FOWLS, A LA PERIGORD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
For the dish
Instructions (4)
  1. Prepare this according to the directions for Suprême à l'Ecarlate (No. 989); the mignon fillets, however, must be decorated with black truffle.
  2. When about to send to table, dish up the fillets as usual in a close circle round the base of a small ornamental croûstade of bread, previously fried of a light colour, and stuck in the centre of the dish by means of a little flour-paste.
  3. Fill this croûstade with some purée of truffles (No. 121).
  4. Pour some Suprême sauce (No. 38) over the plain fillets, and round the base of the entrée, and serve.
Original Text
SUPREME OF FILLETS OF FOWLS, A LA PERIGORD. PREPARE this according to the directions for Suprême à l'Ecarlate (No. 989); the mignon fillets, however, must be decorated with black truffle. When about to send to table, dish up the fillets as usual in a close circle round the base of a small ornamental croûstade of bread, previously fried of a light colour, and stuck in the centre of the dish by means of a little flour-paste; fill this croûstade with some purée of truffles (No. 121), pour some Suprême sauce (No. 38) over the plain fillets, and round the base of the entrée, and serve.
Notes
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