Set these minion fillets on a buttered dish, and shape them like rings.
Trim and indent the edges of as many artichoke-bottoms as there are minion fillets, and heat them in butter. Garnish these artichoke-bottoms, dome-fashion, with a very white and somewhat stiff chicken purée. Sprinkle the minion fillets with a little mushroom cooking-liquor, and poach them in the oven for from five to six minutes.
Set the artichoke-bottoms in a circle on a round dish, and set a minion fillet upon each.
Serve a very delicate Suprême sauce, separately.
[1626—NONNETTES DE POULET AGNÈS[!-- TN: grave invisible --] SOREL]
Truss twelve ortolans for entrées, and stiffen them in butter for a moment.
Raise the fillets of twelve spring chickens; trim them; flatten them slightly and pair them off, putting the edges of one on the other, that a larger surface may be obtained.
[517]
]In the middle of these joined [suprêmes] of chicken, put an ortolan; wrap it in them, and tie them round once or twice with string, that they may keep the shape of a [paupiette].
Set these [paupiettes] in a shallow sautépan, and, five minutes before serving, sprinkle them with four oz. of boiling butter; salt moderately, and cook in a fierce oven.
After having removed the string, set each nonnette on a square, hollowed crouton of bread-crumb, fried in butter, and coated inside with foie-gras purée. Coat moderately with a light chicken glaze, finished with butter, and squeeze a drop of lemon juice on each nonnette.