. The Boston Cooking School magazine of culinary science and domestic economics . ll fillets, andmake six or seven slanting incisions ineach. In these press the slices of truf-fle. Trim the large fillets, to removefat. Take out the large sinew, andmake a deep incision in the thin endof each. This should be three incheslong, and cut almost through the the inside with salt and pepper,and press into the incision a tablespoon-ful or more of chicken forcemeat. Setthe stuffed fillets into a buttered baking-dish, giving them plenty of them into pear-shape with thefingers. Br
. The Boston Cooking School magazine of culinary science and domestic economics . ll fillets, andmake six or seven slanting incisions ineach. In these press the slices of truf-fle. Trim the large fillets, to removefat. Take out the large sinew, andmake a deep incision in the thin endof each. This should be three incheslong, and cut almost through the the inside with salt and pepper,and press into the incision a tablespoon-ful or more of chicken forcemeat. Setthe stuffed fillets into a buttered baking-dish, giving them plenty of them into pear-shape with thefingers. Brush themwith cold water, andset a small fillet deco-rated with truffles onthe top of these down andin shape with the fin-gers. Pour in a fewtablespoonfuls of richbroth, a few bits ofbacon, salt pork, orbutter, and, if liked,a glass of wine, alsoa little salt and pepper. Cover closely,and let cook in a hot oven about fifteenminutes. Serve on slices of bread fried in butter or olive oil. Garnish withslices of French bread, cut cocks-comb shape and fried in butter, and. Stuffed Medallions of Chicken with Cress with cress or hearts of lettuce. Serveperigueux sauce in a sauce bowl oraround the fillets. Perigueux SauceMelt one-fourth a cup of cook with two slices of onion andcarrot to a light brown color. Addone-third a cup of flour, and cook toa light brown color. Add two cupsof consomme (or use part beef andpart chicken broth) and one-third acup of thick tomato puree. Stir untilboiling, then strain. Season withpepper and salt. Reheat, add one-fourth a cup of white wine and one-fourth a cup of chopped truffles, andserve.
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
