A guide to modern cookery

la Vichy (No. 2061) to it, and complete the cooking of the chicken and the carrots under cover in the oven. Swill with a few tablespoonfuls of veal stock; dish the pullet, and cover it with the garnish of carrots. 1579—POULET SAUTÉ VERDI Prepare a border of rizotto à la Piémontaise. _Sauté_ the chicken in butter; set it in the centre of the border, and on the latter arrange a crown of slices of foie gras, tossed in butter, alternated with slices of truffle, resting against the chicken. Swill with Asti wine; reduce; add three tablespoonfuls of veal stock and one and one-half oz. of butter, and pour this sauce over the pieces of chicken. 1580—FILETS 1581—SUPRÊMES 1582—CÔTELETTES 1583—AILERONS OF CHICKEN The terms “Fillet” and “_Suprême_” are synonymous, and either one or the other may be used for variety to express the same thing on a menu. They are names given to the breast of the fowl, divided into two along the sternum, and cleared of all skin. Each fillet or _suprême_ comprises the large and the minion fillets. When _suprêmes_ are taken from a small chicken, the minion fillets are not removed; if the chicken be an ordinary one or a pullet, the minion fillets are removed, cleared of all tendons, and twisted into rings or crescents, after having been _contised_ with slices of truffle that are half-inserted into the little incisions, made at regular intervals in the meat with the point of a knife. Prepared in this way, these fillets are generally included in the garnish of the _suprêmes_. Chicken _ailerons_ and cutlets (the latter must not be mistaken for those prepared from cooked meat and which are only a kind of croquette) are _suprêmes_ to which the humerus-bone of the wing is left adhering. Cutlets are always cut from such fowls as chickens à la Reine, or very fleshy, spring chickens. The same rule applies to suprêmes: though, sometimes, the latter are cut from pullets. But, in that case, as they would be too large, they are cut into three or four very regular pieces, which are