A guide to modern cookery

in. thick. Three-parts fill the remaining space with a large tongue, truffles and mushrooms _salpicon_, cohered by means of a reduced Allemande sauce. Cover this _salpicon_ with forcemeat, so as to fill the mould, and then draw the overlapping ends of the fillets across the forcemeat. Set to poach in the _bain-marie_ for about forty minutes; and, upon withdrawing the mould, let it stand for five minutes, that its contents may settle. Turn out upon a round dish; pour a Toulousaine garnish (see Poularde No. 1524) in the middle, and surround the turban with a 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 somewhat stiff chicken purée. Sprinkle the minion fillets with a little mushroom cooking-liquor, and poach them in the oven for from five to six minutes. Set the artichoke-bottoms in a circle on a round dish, and set a minion fillet upon each. Serve a very delicate Suprême sauce, separately. 1626—NONNETTES DE POULET AGNÈS SOREL Truss twelve ortolans for entrées, and stiffen them in butter for a moment. Raise the fillets of twelve spring chickens; trim them; flatten them slightly and pair them off, putting the edges of one on the other, that a larger surface may be obtained. In the middle of these joined _suprêmes_ of chicken, put an ortolan; wrap it in them, and tie them round once or twice with string, that they may keep the shape of a _paupiette_. Set these _paupiettes_ in a shallow sautépan, and, five minutes before serving, sprinkle them with four oz. of boiling butter; salt moderately, and cook in a fierce oven. After having removed the string, set each nonnette on a square, hollowed _crouton_ of bread-crumb, fried