Chicken Fillets à la Toulouse

Ingredients

• the breasts from 3 young plump chickens
• 1 tablespoonful salt
• Yg teaspoonful white pepper
• cut 4 truffles into slices
• 4 ounces of butter
• 2 tablespoonfuls fine-chopped onion
• 1 ounce butter
• 1 heaping tablespoonful flour
• 1 pint chicken broth
• 1 even tablespoonful salt
• 12 whole peppers
• 1 bay leaf
• y, gill of white wine
• the yolks of 2 eggs
• 1 tablespoonful lemon juice
• Vs ounce butter

Method

1. 1

   Remove the breasts from the chickens and season with salt and pepper.

2. 2

   Make incisions in the mignons and insert truffle strips.

3. 3

   Lay mignons on fillets, melt butter in a pan, baste fillets, cover with paper, and bake for 15 minutes.

4. 4

   Cook onion and butter, add flour, then chicken broth, salt, peppers, and bay leaf.

5. 5

   Strain, add wine, truffles, egg yolks, lemon juice, and butter.

6. 6

   Pour sauce over fillets.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 250. The excerpt below is the record exactly as published.

Chicken Fillets h la Toulouse. — Bemove the breasts from 3 young plump chickens as directed in foregoing recipe. Mix 1 table- spoonful salt with Yg teaspoonful white pepper, distribute it evenly over the fillets and mignons ; make 6 slanting incisions on top of each mignon, then cut 4 truffles into slices, cut each slice into 3 strips ; insert in each incision of the mignon a strip of truffle ; lay 1 mignon on top of each fillet lengthwise. Place a pan large enough to hold the fillets with 4 ounces of butter over the fire ; as soon as melted remove it, put in the fillets, and baste them with the melted butter ; then cover with buttered paper, place the pan in a medium-hot oven, and bake about 15 minutes. In the meantime place a saucepan with 2 tablespoonfuls fine-chopped onion and 1 oance butter over the fire, cook 5 minutes ; add 1 heaping table- spoonful flour, stir, and cook 3 minutes ; add 1 pint chicken broth prepared from the carcasses of the chickens and 1 even tablespoon- f ul salt, 12 whole peppers, and 1 bay leaf ; cook slowly 10 minutes ; then strain into a clean saucepan, add y, gill of white wine, 2 fine- sliced truffles, cook 3 minutes ; then mix the yolks of 2 eggs with 1 tablespoonful lemon juice, add it to the sauce, also Vs ounce butter, stir for 1 minute. Pour the sauce on a warm dish and arrange the fillets over them. Chicken Fillet^ Supreme. — Prepare the breasts of 3 fine young chickens as previously directed ; season the fillets and min- gnons with 1 tablespoonful salt, V^ teaspoonful white pepper evenly distributed, lay the small fillets in the form of a boat on top the larger fillet, lay them in a buttered pan, pour over 4 ounces melted butter, cover with buttered paper, and set aside in a cool place. 872 POULTRY. Prepare a fine chicken forcemeat of the breast from 1 chicken, bntter a border form, put in the forcemeat, and place it also in a cool place. Thirty minutes before serving set the border form in a pan of hot water so that the water reaches half way up the form, cover with buttered paper, and place the pan in a hot oven ; bake 25 minutes. Twenty minutes before serving place the pan with the fillets in a medium-hot oven and bake from 10 to 15 minutes, basting frequently. At the. same time prepare the supreme sauce as follows : Place at the beginning the carcasses of the chickens in a saucepan, cover with cold water (reserving the legs and second joints for other purposes), add 1 tablespoonful salt ; when boiling add 2 onions and a bouquet and boil 2 hours longer, then strain, and use the broth for soup and sauces. Melt 1 ounce butter in a saucepan, add 1 heaping tablespoonful fiour, stir and cook 3 min- utes ; then add iVt cupful chicken broth, cook 5 minutes ; add iVi gill of cream, Ys ounce butter, Ys even teaspoonful salt, cook 2 minutes, strain, and add 1 tablespoonful lemon juice. When ready to serve pour the butter from the fillets and a few spoonfuls supreme sauce over them, then turn the forcemeat border on to a hot dish, lay the fillets on top of it ; add 3 fine-cut truffles to the sauce, re* turn the sauce for a few minutes to the fire, then pour it inside the forcemeat border, and serve as an entree. Fillet of Chicken ft la Maltalse.— Prepare the fillets of 3 fine young chickens as directed before ; lay the large fillets on a board with the skin side downward ; make an incision in center of each fillet and fill it with 1 tablespoonful chicken forcemeat ; then sew it up. The forcemeat is prepared from the mignons ; season the fillets with 1 tablespoonful salt and Ys teaspoonful white pep- per ; cut 2 truffles into 6 slices, dip them in white of egg, and lay 1 slice in the center of each fillet ; put them in a buttered pan large enough to receive them ; pour over 4 ounces melted butter ; cover with buttered paper and set in a cool place. In the meantime prepare a rice border as follows : Place Yt pound well-washed rice in a saucepan over the fire ; cover with cold water ; cook 5 minutes ; CHICKEN. 878 drain in a sieve and rinse off with fresh cold water ; return the rice to saucepan again, coyer with 1 pint milk ; add 1 even teaspoonful salt

Cook this with the app: pantry check, scaling, and the assistant.