No. 792 Filets de Poulardes à l’Ambassadrice.
Poulardes being smaller than capons, are better adapted for entrées, but both are dressed in the same manner.
Have previously roasted in vegetables and quite white two small poulardes; when cold, with a sharp knife cut out the fillets, which again cut into two equal slices, beat them slightly with the blade of a strong knife, then have ready half a pound of delicate forcemeat of fowl (No. 122), with which put a couple of finely chopped truffles, cover each piece of fillet the eighth of an inch thick, and all over, then have chopped finely two more truffles, the same quantity of lean ham, mix the same quantity of bread-crumbs with each, egg the fillets over, then dip them into the chopped ham and truffles, four into each, and sauté them in clarified butter very gently, turn them when half done, and when done dress them in crown upon your dish; have ready a thin sauce à la purée de concombres (No. 105), to which when boiling add twelve fine cockscombs (No. 128) and a little cream, sauce in the middle, and serve.