[Sauté] the fillets in butter at the last moment; put them on the garnish, and sprinkle them with nut-brown butter.
[518]
]SPRING CHICKENS (POULETS DE GRAINS)
Spring chickens are usually either grilled or prepared “[en casserole]” in accordance with one or another of the many recipes applicable to them.
[1630—POULET DE GRAINS A LA BELLE-MEUNIÈRE]
Stuff the chicken with four sliced chickens’ livers and three oz. of raw, quartered mushrooms, slightly tossed in butter. Slip five or six fine slices of truffle under the skin of the breast; truss the chicken as for an entrée, and brown it in butter.
This done, put it into an oval cocotte, with two oz. of butter, four rectangles of [blanched] breast of pork, and three oz. of raw quartered mushrooms, quickly tossed in butter beforehand.
Cook in the oven, under cover, and add two tablespoonfuls of veal gravy, just before serving.
[1631—POULET DE GRAINS A LA BERGÈRE]
Fry in butter four oz. of [blanched] breast of pork, cut into dice, and one-half lb. of small, whole mushrooms. Drain, and set to brown in the same butter, the chicken stuffed with a half-onion and three oz. of mushrooms, chopped and fried in butter, and mixed with three oz. of butter and a coffeespoonful of chopped parsley.
When the chicken is well coloured or [gilded], put the bacon and the mushrooms round it; swill with one-sixth pint of white wine; reduce by two-thirds; add four tablespoonfuls of veal gravy, and complete the cooking of the chicken in the oven.