Filets de Poulet aux Huitres

Ingredients

• Remove the breast from a fine chicken
• a raw bearded oyster
• Season lightly with pepper
• salt
• lemon juice
• a little stock
• a glass of white wine
• pour over a nicely made veloute sauce

Method

1. 1

   Remove the breast from a fine chicken, take off the skin and flatten the meat.

2. 2

   Cut each fillet in two, place a raw oyster in the center of each slice.

3. 3

   Season with pepper, salt, and lemon juice, roll in oiled paper.

4. 4

   Cook in a buttered saute-pan with stock and white wine in the oven for 10 to 15 minutes.

5. 5

   Remove paper, dish up, and pour over veloute sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 53. The excerpt below is the record exactly as published.

Filets de Poulet aux Huitres. (Chicken Fillets with Oysters.) Remove the breast from a fine chicken or Surrey fowl, take off the skin and flatten the meat with a cutlet bat. Cut each fillet in two, trim a little, and place a raw bearded oyster in the centre of each slice of fillet. Season lightly with pepper, salt, aud lemon juice, then roll each little fillet in a piece of oiled white paper. Place them in a buttered saute-pan with a little stock and a glass of white wine. Cook them thus in the oven from 10 to 15 minutes. Take up, remove the paper, dish up and pour over a nicely made veloute sauce

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