[1627—URSULINES DE NANCY]
Prepare some [barquette] crusts.
Mould some chicken forcemeat into large, round, regular quenelles, and poach them in some white consommé, in time for them to be ready when the Ursulines are being dished.
A few moments before serving, garnish the [barquette] crusts with foie-gras purée, thinned with a little good half-glaze, flavoured with port or sherry wine. In the middle of each garnished [barquette], set a well-drained [mousseline] quenelle; deck each quenelle with a thin and wide slice of truffle; set a small heap of asparagus-heads, cohered with butter, at either end of the [barquettes], that is to say, on either side of the quenelle; and slightly coat the latter with chicken glaze, finished with butter.
Serve, separately, a sauceboat containing some of the same chicken glaze with butter.
[1628—FILETS DE POULET A LA SAINT-GERMAIN]
Season the fillets, dip them in melted butter and roll them in bread-crumbs; grill them gently, each on a sheet of oiled paper, and sprinkle with clarified butter during the operation.
Dish the grilled fillets, and serve at the same time:—(1) a Béarnaise sauce; (2) a timbale containing a purée of foie gras with cream.
[1629—FILETS DE POULET MIREILLE]
Prepare a garnish as for No. [1365]; i.e., sliced, raw potatoes and artichoke-bottoms, set in a small earthenware dish and cooked as “Pommes Anna.”