European and American cuisine

top the breastbone from end to end, then with a small knife cut off the entire breast from each side, including the small wing bone. Under each breast will be found a small fillet which is called the miguon ; carefully remove it, pare off with a small knife the thin white skin which covers the fillets and mignon, lay them in a buttered pan, cover with buttered paper, and set in a cool place till wanted. Chicken Fillets h la Toulouse. — Bemove the breasts from 3 young plump chickens as directed in foregoing recipe. Mix 1 tablespoonful 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 ounce butter over the fire, cook 5 minutes ; add 1 heaping tablespoonful flour, stir, and cook 3 minutes ; add 1 pint chicken broth prepared from the carcasses of the chickens and 1 even tablespoonf 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 finesliced 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 mingnons 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. 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 minutes ; 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.