Mignonnettes de Poulet

Ingredients

• the required number of small, minion fillets of pullet
• thin roundels of truffle
• thin roundels of tongue
• buttered dish
• a little mushroom cooking-liquor
• somewhat stiff chicken purée
• thread of Allemande sauce

Method

1. 1

   Trim the minion fillets and make six incisions in each, inserting truffle and tongue.

2. 2

   Shape them like rings on a buttered dish.

3. 3

   Trim artichoke-bottoms, heat in butter, and garnish with chicken purée.

4. 4

   Sprinkle fillets with mushroom liquor and poach in the oven for 5-6 minutes.

5. 5

   Serve on artichoke-bottoms with a Supréme sauce separately.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 297. The excerpt below is the record exactly as published.

thread of Allemande sauce. 1625—MIGNONNETTES DE POULET Take the required number of small, minion fillets of pullet; trim them; make six incisions in each, and half-insert into each of these incisions alternate thin roundels of truffle and tongue. 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 some- what stiff chicken purée. Sprinkle the minion fillets with a little mushroom cooking-liquor

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